Georgia O’Keeffe Pecan Butterballs (Print Version)
# Ingredients:
→ Dough
01 -
225 grams unsalted butter, softened
02 -
60 grams powdered sugar, plus extra for coating
03 -
1 teaspoon vanilla extract
04 -
240 grams all-purpose flour
05 -
120 grams pecans, finely chopped
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon ground cinnamon (optional)
# Instructions:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, beat the softened butter with 60 grams powdered sugar until the mixture is light and fluffy, approximately 2-3 minutes.
03 -
Mix in the vanilla extract until fully blended.
04 -
In a separate bowl, whisk together the all-purpose flour, salt, and ground cinnamon. Gradually add this mixture to the butter mixture, blending until just combined.
05 -
Gently fold the chopped pecans into the dough until evenly incorporated.
06 -
Portion the dough into small balls, each about 2.5 centimeters in diameter, and arrange them 2.5 centimeters apart on the prepared baking sheet.
07 -
Bake for 15–20 minutes or until the bottoms of the butterballs are lightly golden. The tops should remain pale.
08 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, roll the butterballs in additional powdered sugar until generously coated.
09 -
Cool cookies completely before serving. Store in an airtight container to maintain freshness.
# Notes:
01 -
For best flavor and texture, use freshly chopped pecans and coat the cookies in sugar while still warm.