Georgia O’Keeffe Pecan Butterballs

Georgia O’Keeffe’s pecan butterballs have long been cherished in my home as the bite-sized treasure that comes out every holiday season. Each cookie is wonderfully tender enveloped in a snowy coating of powdered sugar and packed with rich toasted pecans. This recipe honors a classic American treat with just a subtle hint of spice making every bite taste like family gatherings and cozy afternoons.

I baked these for a relatives birthday and by the end of the night there was not a crumb left everyone kept asking for seconds and the recipe.

Ingredients

• Unsalted butter: Room temperature butter gives the cookies their tender melt in your mouth texture pick the freshest you can get
• Powdered sugar: This is key for both the dough and the final sweet coating sift it well for best results
• Vanilla extract: A good quality extract adds a deep bakery warmth
• All purpose flour: Provides structure for the buttery dough choose an unbleached flour for best flavor
• Finely chopped pecans: Pecans should be fragrant and fresh not bitter or stale toast them lightly for more depth
• Salt: A pinch balances the sweetness and enhances flavor
• Cinnamon: Optional but adds a warm note that pairs perfectly with toasted pecans

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and arrange a rack in the center. Make sure you line a baking sheet with parchment paper so the cookies do not stick and stay round.

Cream the Butter and Sugar:

Beat softened butter with powdered sugar in a large bowl using an electric mixer mix until the color turns lighter and the mixture looks fluffy. This step fills the dough with air and helps make the cookies tender. It takes about two to three minutes be patient.

Add Flavors:

Pour in the vanilla extract and blend until it completely disappears into the mixture. The vanilla is subtle but makes the buttery flavor come to life.

Combine Dry Ingredients:

In another bowl whisk the flour salt and cinnamon together until totally even. This prevents any pockets of salt or spice in the finished cookies. Slowly add the dry ingredients to the butter mixture. Always start on low so flour does not fly everywhere. Mix only until you no longer see streaks of flour.

Fold in Pecans:

Take your finely chopped pecans and fold them gently into the dough. Use a rubber spatula and work slowly so the dough stays soft and the pecans are evenly spread throughout.

Form the Balls:

Scoop small sections of dough each around one inch in diameter and roll them gently between your palms. Place each ball on your prepared sheet pan spaced about one inch apart so they have room to bake without sticking.

Bake:

Slide the sheet into the preheated oven. Bake for fifteen to twenty minutes or until the bottoms show a pale golden color but the tops should stay very light. This lets the centers remain tender.

Cool and Coat:

Let the cookies sit on the baking sheet for five minutes to firm up then move to a wire rack. While the cookies are still a little warm drop each one into a shallow bowl of powdered sugar. Turn to coat every side well. The warmth helps the sugar stick like a frosty blanket.

Serve and Enjoy:

Wait until the cookies are fully cool before serving or storing. This keeps their texture perfect. Store them in an airtight tin and they stay fresh and delicious for several days.

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My favorite part is how the powdered sugar sticks to your fingers and lips just a little bit as you sneak a cookie off the plate. I can picture my aunt laughing while balancing two of these with her coffee on Christmas morning.

Storage Tips

To keep your pecan butterballs perfectly tender store them in an airtight tin on the counter away from direct light. They stay soft for about a week. For longer storage freeze the cooled cookies in layers separated by parchment then thaw at room temperature before serving. If you roll them in extra powdered sugar after thawing they look just as beautiful as when first baked.

Ingredient Substitutions

If you are low on pecans try walnuts or almonds chopped extra fine. Each nut gives a slightly different texture and flavor but keeps the spirit of the recipe intact. Gluten free flour blends work nicely here just check that they are meant for one to one subbing and be mindful the texture may be even more delicate. If you prefer a spiced cookie add a touch of ground nutmeg or a pinch of cardamom.

Serving Suggestions

These cookies shine on a holiday cookie platter but I also adore them with afternoon tea or a dark coffee. Stack them in cellophane bags tied with a ribbon for extra special homemade gifts. For a dessert tray mix them with chocolate dipped fruit or arrange them around a big scoop of vanilla ice cream for a creative sweet treat.

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These pecan butterballs hold a special spot in my holiday baking lineup and they never fail to bring a little extra sparkle to chilly afternoons. Enjoy every sugary bite and pass the tradition along to someone you love.

Frequently Asked Questions

→ What is the best way to chop pecans for butterballs?

Use a sharp knife for finely chopped pecans, or a food processor in short bursts to avoid turning them into meal.

→ Why roll the cookies in powdered sugar while warm?

Rolling them while warm helps the sugar cling tightly, forming a sweet, delicate coating.

→ Can the dough be made ahead and refrigerated?

Yes, the dough can be prepared in advance and kept in the refrigerator until ready to shape and bake.

→ What texture should the finished butterballs have?

These cookies are meant to be tender, crumbly, and should almost melt in your mouth when bitten into.

→ Is it necessary to use cinnamon in the dough?

Cinnamon is optional; it adds subtle warmth, but the cookies are delicious with or without it.