Georgia O’Keeffe’s Pecan Butterballs

Here’s the  recipe for Pecan Butterballs inspired by Georgia O’Keeffe’s style and traditional Southern baking:

Georgia O’Keeffe’s Pecan Butterballs Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup powdered sugar (plus extra for rolling)

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 cup finely chopped pecans

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream Butter and Sugar:
   In a large bowl, cream together the softened butter and 1 cup powdered sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer on medium speed.

3. Add Vanilla:
   Mix in the vanilla extract until combined.

4. Add Flour and Pecans:
   Gradually add the flour, mixing on low speed until just combined.
   Then fold in the chopped pecans by hand until evenly distributed.

5. Shape the Cookies:
   Using your hands or a small cookie scoop, roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.

6. Bake:
   Bake in the preheated oven for 15-18 minutes, or until the bottoms are lightly golden. The tops should remain pale.

7. Cool and Roll in Powdered Sugar:
   Let the cookies cool on the baking sheet for about 5 minutes. While still warm, roll each cookie in powdered sugar. Then transfer to a wire rack to cool completely.

8. Final Coating:
   Once cooled, roll the cookies in powdered sugar again for a nice snowy finish.

Tips:

• Use good quality pecans for the best flavor—lightly toasting them beforehand enhances their nuttiness.

• The dough may feel soft; chilling it for 30 minutes before baking can help maintain shape.

• Store the cookies in an airtight container. They keep well for up to a week and actually taste better after a day or two.