yummy recipes

Georgia O’Keeffe’s CopyCat Pecan Butterballs



  • 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)


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.


  • 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.

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