Okay, so I’m gonna let you in on a little family secret – these Georgia O’Keeffe Pecan Butterballs. They’re basically little bites of heaven, and honestly, so much easier to make than they look. If you love a good shortbread cookie, or even those melt-in-your-mouth Mexican wedding cookies, you are going to *adore* these. I mean, the texture is just unreal; they practically dissolve on your tongue. The pecan adds this nutty richness that just makes you want to keep popping them. And the name? Well, my grandma always said they reminded her of O’Keeffe’s paintings – soft, rounded, and full of subtle beauty. It stuck! I’ve been making these for Christmas for as long as I can remember and they’re always the first to disappear.

What are Georgia O’Keeffe Pecan Butterballs?

Think of Georgia O’Keeffe Pecan Butterballs as the sophisticated cousin of a classic butter cookie. They’re small, round cookies, incredibly tender and buttery, and packed with finely chopped pecans. They’re not overly sweet, which I personally love, allowing the pecan flavor to really shine through. The “O’Keeffe” part is just a bit of whimsy – my grandma, a huge art lover, thought their shape and delicate appearance resembled the artist’s famous flower paintings. It’s essentially a nutty, buttery shortbread cookie, rolled into a ball and baked to golden perfection. Trust me, one bite and you’ll understand the obsession.

Why do I love this recipe?

Oh, where do I even start? First off, the flavor is out of this world. You get that rich, buttery base, the subtle sweetness, and then BAM – the nutty goodness of the pecans just hits you. It’s a symphony in your mouth, I swear! Secondly, these are seriously simple to make. Don’t let them intimidate you! I’ve made these with my kids since they were tiny, and they always have a blast rolling the dough. It’s a great one to get the little ones involved in. What I love most about this is how budget-friendly they are. You probably already have most of the ingredients in your pantry. You don’t need any fancy equipment, either. Just a couple of bowls, a mixer (handheld works just fine!), and a baking sheet. And if you love shortbread, or those delicate sand tarts, these pecan butterballs will become your new obsession. They’re just a little more… elevated, you know? The pecans give them this incredible texture and depth of flavor that takes them to the next level. Plus, they look so elegant on a dessert platter! Honestly, they’re perfect for any occasion, from a fancy holiday party to a cozy night in with a cup of tea. They’re way easier than making pies or cakes. I actually prefer these over regular cookies for the holidays; they feel so special and festive without all the fuss.

How do you make Georgia O’Keeffe Pecan Butterballs?

Quick Overview

Making these Georgia O’Keeffe Pecan Butterballs is easier than you think! You’ll start by creaming together butter and sugar, then adding in the dry ingredients and chopped pecans. Roll the dough into small balls, bake until golden, and then let them cool slightly. Finally, dust them with powdered sugar for that classic, melt-in-your-mouth finish. The best part? This recipe uses simple ingredients that you probably already have in your pantry. No fancy techniques or equipment required!

Ingredients

For the Butterballs: What are
* 1 cup (2 sticks) unsalted butter, softened. Make sure it’s *actually* soft, not melted! * 1/2 cup granulated sugar. Plain ol’ sugar works perfectly here. * 1 teaspoon Vanilla Extract. What is the best all-purpose flour? Spoon and level method is best to avoid overpacking. Just a pinch to balance the sweetness. * 1 cup finely chopped pecans. How do you toast them?

For the Coating:
* 1 cup powdered sugar. For dusting – makes them look so pretty.

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper is a lifesaver here – it prevents the cookies from sticking and makes cleanup easy. I always do this first, before I even start measuring ingredients, so the oven is ready to go when I put it in the microwave.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Set aside. What is the best way to do this with a mixer? You want it to be really light and airy – this is key for that melt-in-your-mouth texture. Don’t rush this step!

Step 3: Add Vanilla

Stir in the vanilla extract. I always add this after creaming the butter and sugar, because I find it incorporates more evenly. What is the smell of vanilla?

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Set aside. How do you distribute the salt evenly across the flour? I know it seems like a small step, but it makes std difference in overall flavor.

Step 5: Gradually Add Dry Ingredients to Wet

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! If you overmix the flour, it will cause the gluten to develop, resulting in hard cookies. You want them to be tender and delicate, so mix until just combined.

Step 6: Stir in Pecans

I like to use a spatula for this step to avoid overmixing. Make sure the pecans are evenly distributed throughout the dough.

Step 7: Roll into Balls

Roll dough into small balls, about 1 inch in diameter. Place the cookies on the prepared baking sheet, leaving a little space between each cookie. I usually use a small cookie scoop to ensure that all the cookies are the same size. How do I bake them evenly?

Step 8: Bake

What do you bake cookies for? Keep a close eye on them – they can burn easily. The bottoms should be lightly golden, but the top should still be pale. I always check them at the 12-minute mark just to be safe.

Step 9: Cool & Coat

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Once they’re cool enough to handle but still slightly warm, roll them in powdered sugar. The warmth helps the sugar adhere better. I usually roll them twice to make sure they’re fully coated.

Step 10: Serve

Serve and enjoy! Is it safe to bake cookies within a few days? Can you last that long?

What should I serve it with?

Okay, so these Georgia O’Keeffe Pecan Butterballs are pretty perfect on their own, but if you want to take things to the next level, here are some of my favorite ways to serve them. For breakfast, I love to crumble them over yogurt with some fresh berries. The buttery, nutty flavor is such a delicious contrast to the tartness of the yogurt. Plus, it feels a little bit fancy without being too much work. For brunch, arrange them on a pretty platter with some other small desserts like mini tarts or macarons. They look so elegant and sophisticated. Serve them with a pot of strong coffee or a glass of sparkling wine. As dessert, these are amazing with a scoop of vanilla Ice Cream or a dollop of whipped cream. The warm, buttery cookies melting into the cold ice cream is just pure bliss. And for cozy snacks, I love to curl up on the couch with a cup of hot tea and a few of these butterballs. They’re the perfect little treat to satisfy my sweet tooth without being too heavy. My family always makes these for christmas and they are best with hot chocolate. Seriously, these cookies are so versatile, you can serve them with just about anything. But my all-time favorite way to enjoy them is simply on their own, with a good book and a quiet moment to myself.

How do I make Georgia O’Keeffe Pecan Butterballs?

Alright, listen up! I’ve made these Georgia O’Keeffe Pecan Butterballs more times than I can count, and I’ve learned a few tricks along the way. First, make sure your butter is *actually* softened. I know I mentioned this before, but it’s so important! If the butter is too cold, it won’t cream properly, and your cookies will be dense and dry. If it’s too melted, the cookies will spread too much in the oven. I usually leave the butter out at room temperature for about an hour before I start baking. Secondly, don’t overmix the dough! Overmixing will develop the gluten in the flour, resulting in tough cookies. Mix until just combined. When you are chopping pecans be sure to chop them finely. Big pieces will not hold together. Ingredient swaps! I’ve tested this recipe with almond flour and it worked great! The texture was slightly different, but the flavor was still amazing. And speaking of pecans, toasting them lightly before adding them to the dough really enhances the flavor. I usually toast them in a dry skillet over medium heat for about 5 minutes, or until they’re fragrant. As for baking, keep a close eye on the cookies! They can burn easily, especially if your oven runs hot. Start checking them at the 12-minute mark, and adjust the baking time as needed. You will want a light golden finish. Finally, don’t skip the powdered sugar coating! It’s what gives these cookies their signature look and melt-in-your-mouth texture. I like to roll them twice to make sure they’re fully coated. So there you have it! My top tips for perfecting your Georgia O’Keeffe Pecan Butterballs. Follow these tips, and you’ll be baking up batches of buttery, nutty perfection in no time!

What are some Storing and Reheating Tips?

Okay, so if you actually manage to have any leftovers (which is a rare occurrence in my house!), here’s how to store them to keep them fresh. At room temperature, these cookies will stay good for about 3-4 days, as long as you store them in an airtight container. I usually use a cookie jar or a plastic container with a tight-fitting lid. Just make sure they’re completely cooled before you store them, or they’ll get soggy. For refrigerator storage, you can keep them in the fridge for up to a week. Again, make sure they’re in an airtight container. The cold air can dry them out, so you want to keep them as protected as possible. If you want to freeze them, these cookies freeze really well! Just wrap them tightly in plastic wrap, then place them in a freezer bag or container. They’ll stay good in the freezer for up to 2-3 months. When you’re ready to eat them, just thaw them at room temperature for a few hours. I usually take them out of the freezer the night before I want to serve them. As for the glaze, if you’re planning to store the cookies for more than a day or two, I recommend waiting to add the powdered sugar until just before serving. The powdered sugar can get a little bit clumpy and dissolve over time, so they’ll look their best if you add it right before you eat them. And there you have it! My tips for storing and reheating your Georgia O’Keeffe Pecan Butterballs. Follow these tips, and you can enjoy these delicious cookies for days to come (if they last that long!).

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Final Thoughts

What are Pecan Butterballs? They’re a memory, an tradition, and if not an edible art. What are some of the Best Holiday spreads? I hope this recipe brings you as much joy as it’s brought my family over the years. If you enjoyed this recipe, you might also like my shortbread variations. What is your favorite recipe for baking cookies? What are your thoughts on this post? If you’re feeling extra generous, give the recipe a rating! Happy baking!