Welcome, culinary enthusiasts and art lovers alike! Today, I’m thrilled to share a recipe that’s as delightful to the palate as it is a homage to a legendary artist – Georgia O’Keeffe’s Pecan Butterballs. Perfect for anyone who loves a touch of sweetness paired with the rich, nutty flavor of pecans, these butterballs are a testament to simplicity and elegance in baking.
Why Georgia O’Keeffe’s Pecan Butterballs?
Georgia O’Keeffe, known for her stunning, large-scale floral paintings, also had a passion for simple, wholesome cooking.
This recipe reflects her appreciation for natural flavors and textures, making it a perfect treat for art enthusiasts and foodies. Whether you’re hosting a high-tea, a book club meeting, or simply craving a delicate snack, these butterballs are sure to impress.
Tips, Tricks, and Variations
- Butter Substitute: For a lighter version, try using half butter and half applesauce.
- Nut Variations: Almonds or walnuts can be a great substitute for pecans.
- Flavor Twist: Add a pinch of cinnamon or nutmeg to the flour mixture for a spicy twist.
Store these pecan butterballs in an airtight container at room temperature for up to a week. They also freeze well – just thaw and dust with a little more powdered sugar before serving.
Pair these butterballs with a light, fruity tea or a robust coffee. They also go wonderfully with a sweet dessert wine for an elegant finish to any meal.
Georgia O’Keeffe’s Pecan Butterballs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup butter softened
- 1/4 cup honey
- 3 teaspoons vanilla extract
- 2 cups finely chopped pecans
- 1 cup powdered sugar
- Preheat your oven to 300°F (150°C).
- In a medium bowl, sift together the all-purpose flour and salt. Set aside.
- In a separate large bowl, combine the softened butter, honey, and vanilla extract. Mix them well until the mixture is smooth.
- Gradually add the flour mixture into the wet ingredients, stirring a little at a time. Ensure that the flour is fully incorporated into the wet mix.
- Gently fold in the finely chopped pecans until they are evenly distributed throughout the dough.
- Take small portions of the dough and roll them into 1-inch balls. Place these balls on a greased or lined cookie sheet, ensuring they are spaced about 2 inches apart.
- Bake the cookies in the preheated oven for 40-45 minutes. They should be lightly golden when done.
- While the cookies are baking, place the powdered sugar in a small bowl.
- After baking, allow the cookies to cool for about 5 minutes. While they are still warm, gently roll each cookie in the powdered sugar until well coated.
- Let the Pecan Butterballs cool completely. They are now ready to be served.