Author: chouqfihTotal Time: 35 minYield: 24 cookies
Description
Georgia O’Keeffe’s Pecan Butterballs are a delightful tribute to the rich landscapes of the American Southwest, much like the iconic artist herself. These cookies, with their melt-in-your-mouth texture and nutty flavor, evoke the warmth and comfort of Southern baking traditions. Originating from a time when pecans were a staple in Southern kitchens, these butterballs are not just a treat; they’re a piece of cultural heritage that reflects the simplicity yet richness of the region.
Ingredients
Scale:
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the all-purpose flour, finely chopped pecans, and salt. Set aside.
In a large mixing bowl, cream the softened butter with the powdered sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the vanilla extract to the butter and sugar mixture, mixing until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Using a small cookie scoop or tablespoon, drop rounded balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
While the cookies are still warm, roll them in powdered sugar until fully coated.
