A decent cookie recipe may get you through a range of occasions, from parties to holidays to simply craving a really tasty sweet treat. There are numerous cookie recipes available, but it’s always good when one of them has an interesting backstory. These pecan butterballs are not only delicious, but the recipe originates from the recipe box of one of history’s most famous female painters: Georgia O’Keeffe.This dish was part of a collection of her cherished cookbooks and recipes that were set to be auctioned off at Sotheby’s.
However, at the last minute, they were acquired for Yale University’s Beinecke Library. Among the recipes were recipe pamphlets and recipe cards written by O’Keeffe herself. She was known for wanting her meals to be precisely right, but she was also known for studying cookbooks before bed to gather ideas. And, coming from someone as particular about their food as she was, these pecan butterball cookies do not disappoint.
These cookies have the texture and appearance of Mexican wedding cake cookies or Russian tea cake cookies. However, these pecan butterballs have the added benefit of honey, which enhances the flavor of the butter in these cookies in a lovely way. To begin this recipe, sift together the flour and salt. In a separate bowl, combine the softened butter, honey, and vanilla extract. Then, a bit at a time, add the flour to the wet ingredients. Fold in the chopped pecans last.
Roll the dough into 1-inch balls and lay them on a greased or coated baking sheet about 2 inches apart. 40-45 minutes in the oven. When they come out of the oven, let them about 5 minutes to cool enough to handle. Finally, while the cookies are still warm, roll them in a bowl of powdered sugar.These cookies have a melt-in-your-mouth softness and a fantastic blend of honey, butter, and nuts. You can’t go wrong with this recipe!
PREPARATION. Preheat the oven to 300 degrees Fahrenheit. Sift together the flour and salt in a medium mixing basin. In a separate bowl, whisk together the butter, honey, and vanilla extract. Stir the flour mixture into the wet ingredients a little at a time until well integrated. Fold in the pecans.
Form into 1″ balls and place about 2″ apart on a greased or coated cookie sheet. 40-45 minutes in the oven.A small bowl should be filled with powdered sugar. Allow the cookies to cool for 5 minutes before rolling them in powdered sugar.