Buttery pecans, sweet honey, and vanilla come together in Georgia O’Keeffe’s Pecan Butterballs—simple, nostalgic, and totally irresistible.
So, here’s the thing. I’ve always thought of Georgia O’Keeffe as the queen of desert landscapes and dreamy flowers—totally iconic, right? What I didn’t know was that she was also a bit of a whiz in the kitchen. Specifically? She made these delicate little pecan butterballs that somehow manage to be both humble and divine at the same time. Who knew?
I stumbled on this recipe one December afternoon when I was elbow-deep in powdered sugar and hunting for something new to bring to my friend Karen’s cookie swap. (You know, the one where everyone low-key competes but pretends it’s just for fun? Yeah, that one.) Anyway, these pecan butterballs were a hit. People were grabbing two at a time. Even Karen asked for the recipe, which was basically a Christmas miracle.
I like to think O’Keeffe would’ve appreciated the scene—friends gathered around the table, laughing over coffee and crumbling powdered sugar everywhere. Art in its own way, right?
Why You’ll Love This Georgia O’Keeffe’s Pecan Butterballs Recipe?
Alright, let’s cut to it. These cookies are:
- Buttery and nutty in a way that feels fancy without trying too hard.
- Sweet, but not too sweet—think of them as the cozy sweater of the cookie world.
- Ridiculously easy to make. I’m talking no mixers, no fuss, just you and a wooden spoon if you feel like going old school.
- Pretty! They look like tiny snowballs. If snowballs were warm, delicious, and made you feel all fuzzy inside.
- Perfect for gifting… or keeping for yourself. No judgment here.
Ingredient Notes:
You don’t need much, and I bet most of this is already hanging out in your pantry. But let’s break it down:
- All-Purpose Flour (2 cups): Regular ol’ flour. Nothing fancy, but it gets the job done.
- Salt (½ tsp): Just enough to balance the sweetness and make those pecans shine.
- Butter (1 cup, softened): Go for the good stuff. And yes, it has to be softened or you’ll be wrestling with your dough.
- Honey (¼ cup): This adds a soft, mellow sweetness. I used some clover honey I found at the farmer’s market. Highly recommend.
- Vanilla (3 tsp): Adds warmth. If you’ve got the good vanilla, now’s the time to use it.
- Pecans (2 cups, finely chopped): Toast them if you have the time. It takes these from “yum” to “holy moly.”
- Powdered Sugar (1 cup): For rolling. And, let’s be honest, for making a mess on your sweater.
How To Make Georgia O’Keeffe’s Pecan Butterballs?
Simple, straightforward, and very forgiving if you’ve got kids or a dog wandering through the kitchen.
Step 1: Preheat and Prep
Get that oven going at 300˚F. Low and slow—that’s how we get these little guys perfectly tender.
Step 2: Dry Ingredients First
Grab a bowl. Sift your flour and salt together. Done and done.
Step 3: Cream the Butter (By Hand!)
In another bowl (I use my favorite old ceramic one because why not be a little artsy here?), mash up your butter with the honey and vanilla. It’s supposed to be a little rustic. Don’t overthink it.
Step 4: Bring It Together
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Add the dry mix to the butter bowl. Stir until it comes together. Then fold in your pecans. The dough will feel a little crumbly, but you can smoosh it together easily. If you’ve ever made play dough cookies with kids, you’re already a pro.
Step 5: Roll and Space
Scoop out little pieces—about a tablespoon’s worth—and roll them into balls. Place them on a parchment-lined baking sheet with some breathing room.
Step 6: Bake Slowly
Pop ‘em in the oven for about 40-45 minutes. Your kitchen is going to smell amazing. Like, “I live in a cozy bakery” levels of good.
Step 7: Sugar Shower
Once they’re out and slightly cooled (5 minutes is perfect), roll them gently in powdered sugar. Then give them another roll after they’ve cooled completely. Double-dipping is not only allowed but encouraged.
Storage Options:
- Room Temp: Keep them in an airtight container, and they’ll stay tender for about a week (though they never last that long around here).
- Freezer Friendly: Freeze the uncoated cookies, then thaw and roll them in powdered sugar before serving. Easy peasy.
Variations and Substitutions:
Because sometimes you’re feeling classic, and sometimes you’re feeling spicy.
- Walnuts instead of pecans. Totally works if you’ve got them on hand.
- Almond extract instead of vanilla. Gives them a fun, marzipan twist.
- A dash of cinnamon or nutmeg. Especially festive for the holidays.
- Dip them halfway in chocolate. Georgia probably wouldn’t mind.
What to Serve with Georgia O’Keeffe’s Pecan Butterballs?
- Strong coffee. (If you’re like me and need coffee to survive.)
- A glass of cold milk. Old school and so satisfying.
- A hot toddy. It’s winter. You deserve it.
- An afternoon with friends, chatting about nothing and everything. Bonus points if you’re swapping stories about old family recipes.
Frequently Asked Questions:
Do I have to use pecans?
Nope! Walnuts, almonds… it’s your kitchen. Go wild.
Why is my dough so crumbly?
Totally normal. Warm up your hands a little and squish it together. You’ll be fine.
So there you go—Georgia O’Keeffe’s Pecan Butterballs, straight from my slightly messy kitchen to yours. If you make them, please let me know how it goes! Did you add your own twist? Did you eat three in a row and tell yourself it was “for testing purposes”? (I’ve been there.)
Drop me a comment below or tag me on Instagram. I love seeing your baking adventures!
Now go make some magic.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Georgia O’Keeffe’s Pecan Butterballs
Ingredients
- 2 c all-purpose flour
- 1/2 tsp salt
- 1 c butter softened
- 1/4 c honey
- 3 tsp vanilla
- 2 c finely-chopped pecans
- 1 c powdered sugar
Instructions
- Set the oven temperature to 300˚F.
- Take a bowl and sift together 2 cups of flour along, with 1/2 teaspoon of salt.
- In another bowl combine 1 cup of butter, 1/4 cup of honey and 3 teaspoons of vanilla.
- Add the flour mixture into the butter mixture while stirring until blended. Then gently fold in 2 cups of chopped pecans.
- Form balls from the dough, 1 inch in size and place them on a lined baking sheet. Make sure to leave 2 inches of space between each cookie.
- Place the cookies in your preheated oven. Bake for 40 to 45 minutes or until they turn a delightful golden color.
- Allow the cookies to cool for 5 minutes. Afterward roll each cookie in sugar (1 cup).
- Now you can savor these delicious homemade Pecan Butterballs!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
