Georgia O’Keeffe Pecan Butterballs (Print-Friendly Format)

Tender pecan butterballs with honey and vanilla, inspired by Georgia O’Keeffe’s favorite baking tradition.

# Required Ingredients:

→ Dry Ingredients

01 - 250 g all-purpose flour
02 - 1/2 teaspoon salt

→ Wet Ingredients

03 - 225 g unsalted butter, softened
04 - 60 ml honey
05 - 3 teaspoons vanilla extract

→ Nuts

06 - 200 g pecans, finely chopped

→ Finishing

07 - 120 g powdered sugar, for rolling

# How to Make It:

01 - Preheat the oven to 150°C. Line a baking tray with parchment paper or lightly grease it.
02 - In a medium bowl, sift together all-purpose flour and salt.
03 - In a large bowl, beat together softened butter, honey, and vanilla extract until the mixture is smooth and creamy.
04 - Gradually incorporate the sifted flour mixture into the butter mixture, mixing until just combined.
05 - Fold finely chopped pecans into the dough until evenly distributed.
06 - Portion the dough and roll into balls approximately 2.5 cm in diameter. Arrange them on the prepared tray, spacing about 5 cm apart.
07 - Bake on the centre rack for 40 to 45 minutes, or until the edges are just beginning to turn golden.
08 - Let cookies cool for 5 minutes until warm but not hot. Roll each in powdered sugar until thoroughly coated.
09 - Allow cookies to cool completely on a rack. Roll again in powdered sugar for extra coverage if desired before serving.

# Additional Information:

01 - For deeper flavour, toast pecans before chopping and adding to the dough.
02 - Substitute maple syrup for honey to introduce a different natural sweetness.
03 - Store cookies in an airtight container at room temperature for up to one week.

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