Description
These Pecan Butterballs are a buttery, nutty delight with a hint of honey sweetness, reminiscent of classic snowball cookies. This vintage recipe reflects Georgia O’Keeffe’s love for simple, high-quality ingredients, creating a soft, melt-in-your-mouth cookie perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/4 cup honey
- 3 teaspoons vanilla extract
- 2 cups finely chopped pecans
- 1 cup powdered sugar (for rolling)
Instructions
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Preheat and Prepare:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or lightly grease it.
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Make the Dough:
- In a medium bowl, sift together the flour and salt.
- In a separate large bowl, beat together the softened butter, honey, and vanilla until smooth and creamy.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the chopped pecans.
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Shape and Bake:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Bake for 40-45 minutes, or until the edges are slightly golden.
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Roll in Sugar:
- Let the cookies cool for about 5 minutes until they’re just warm to the touch. Roll each cookie in powdered sugar until well coated.
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Serve and Enjoy:
- Allow cookies to cool completely. Roll again in powdered sugar if desired before serving for an extra-snowy look.
Notes
- Storage: Store in an airtight container at room temperature for up to a week.
- Optional Flavor Twist: Toast the pecans beforehand for an even richer flavor.
- Substitution: Maple syrup can be used in place of honey for a different sweetness.