ADVERTISEMENT
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- Powdered sugar (for dusting)
Instructions:
1. Preheat Oven:
- Start by preheating your oven to 300°F (150°C), setting the stage for slow-baked perfection.
2. Mix Dry Ingredients:
- In a bowl, whisk together the all-purpose flour and salt, setting the foundation for your cookie dough.
3. Cream Wet Ingredients:
- In a separate bowl, cream the softened butter with honey and vanilla extract until the mixture is well-combined and creamy.
4. Combine:
- Gradually incorporate the dry ingredients into the wet mixture, stirring until a cohesive dough forms.
5. Add Pecans:
- Fold in the finely chopped pecans, ensuring they’re evenly distributed throughout the dough.
6. Shape Cookies:
- Roll the dough into 1-inch balls and arrange them on an ungreased baking sheet, allowing room for slight expansion.
7. Bake:
- Place the cookies in the preheated oven and bake for about 40 minutes, or until they’re set and take on a lightly golden hue.
8. Cool and Dust:
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack. Once cooled, dust generously with powdered sugar for a beautiful, snow-capped finish.
Serving Suggestions:
- Pair these pecan butterballs with fresh berries or vanilla ice cream for a decadent dessert. Alternatively, enjoy them with a warm cup of tea or coffee, allowing the buttery and nutty flavors to meld with your beverage for a truly serene moment.
Storage:
- These cookies yield approximately 3 dozen and can be stored in an airtight container for up to a week, ensuring you can savor their flavor long after the baking ends. They also freeze exceptionally well, making them a convenient treat to have on hand for unexpected guests or spontaneous cravings.
ADVERTISEMENT