Georgia O’Keeffe’s Pecan Butterballs

Okay, so Georgia O’Keeffe wasn’t just about painting giant flowers and skulls in the desert (though, respect for that aesthetic). Turns out, the woman also knew how to bake a killer cookie, or at least inspire one that tastes like pure, unadulterated comfort. These Pecan Butterballs are basically tiny, buttery clouds dusted with snow, and they melt in your mouth faster than my resolve on a Monday morning. They’re classic for a reason: simple, elegant, and dangerously addictive. You should definitely try them because they make you feel fancy without requiring any actual effort, and who doesn’t love a good bluff?

The last time I whipped these up, I tried to involve my husband, bless his sweet, clumsy heart. I asked him to help roll the dough into neat little balls. He looked at the perfectly uniform spoonfuls I’d just placed on the parchment and then proceeded to create what I can only describe as abstract, craggy lumps. “They’re rustic!” he declared, holding up one particularly lopsided sphere. The kids, naturally, thought his “rustic” creations were hilarious and promptly started a powdered sugar snowstorm with the finished cookies. I just stood there, covered in white dust, wondering if Georgia ever had to deal with existential crises caused by errant butterball shaping and sugary chaos. Probably not.

Time-Saving Hacks

• Forget chilling the dough for an hour. Stick it in the freezer for 15 minutes. Impatience is a virtue when cookies are involved.
• Roll them in powdered sugar while they’re still slightly warm. It melts and sticks better, giving you that extra luxurious coating. Also, less rolling later.
• Don’t bother with a clean plate to roll the sugar. Just use the cooling rack – you’ll get a nice even coating and avoid washing one more thing.
• If your pecans aren’t toasted, a quick zap in the microwave for a minute or two on high will do the trick. Just keep an eye on ’em.

Serving Ideas

• With a strong cup of coffee or tea because you deserve a little indulgence with your daily caffeine ritual.
• Alongside a glass of red wine if the kids or your boss (or both) truly tested your patience today. Consider it medicinal.
• On a fancy dessert tray if you’re trying to impress, or just on a napkin if you’re going for “authentic.”
• Honestly, just serve them directly from the cooling rack to your mouth. No judgment here.

What to Serve It With

✔Tips & Mistakes

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Georgia O'Keeffe's Pecan Butterballs

These delightful pecan butterballs are rich, buttery, and perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 cup all-purpose flour Sifted if possible
• ▢ 0.75 cup unsalted butter Softened
• ▢ 0.5 cup powdered sugar Plus extra for dusting
• ▢ 1 cup chopped pecans Toast for added flavor
• ▢ 1 tsp vanilla extract Quality matters

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
• Add in the vanilla extract and mix to combine.
• Gradually fold in the flour and chopped pecans, mixing until just blended.
• Scoop out tablespoon-sized portions and roll them into balls.
• Place the balls on a baking sheet lined with parchment paper and bake for 15-18 minutes.
• Once baked, allow them to cool slightly, then roll in powdered sugar.

Notes

For a festive twist, add a pinch of cinnamon to the dough.