Georgia O’Keeffe’s Pecan Butterballs

These classic pecan butterballs are rich, buttery, tender, and packed with finely chopped pecans. Rolled in powdered sugar while still warm, they become wonderfully delicate and melt-in-your-mouth.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans
• 1/4 teaspoon salt
• 1 to 1 1/2 cups powdered sugar, for coating

Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and creamy.
3. Add the vanilla extract and mix until combined.
4. Gradually add the flour and salt, mixing just until a soft dough forms.
5. Fold in the finely chopped pecans until evenly distributed.
6. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets.
7. Bake for 12–15 minutes, or until the cookies are set and the bottoms are lightly golden. Do not overbake.
8. Let the cookies cool for about 5 minutes, then gently roll them in powdered sugar while they are still warm.
9. Once completely cool, roll them in powdered sugar a second time for a beautiful snowy coating.
10. Store in an airtight container at room temperature.

Tips

• Use softened butter, not melted butter, for the best texture.
• Finely chop the pecans so they distribute evenly throughout the dough.
• The second coating of powdered sugar gives the cookies their classic appearance.
• For an extra-rich pecan flavor, lightly toast the pecans before chopping and allow them to cool completely.

Yield

Approximately 30–36 cookies, depending on size.