Preheat Oven: Start by preheating your oven to 300°F (150°C), setting the stage for slow-baked perfection.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and salt, setting the foundation for your cookie dough.
Cream Wet Ingredients: In a separate bowl, cream the softened butter with honey and vanilla extract until the mixture is well-combined and creamy.
Combine: Gradually incorporate the dry ingredients into the wet mixture, stirring until a cohesive dough forms.
Add Pecans: Fold in the finely chopped pecans, ensuring they’re evenly distributed throughout the dough.
Shape Cookies: Roll the dough into 1-inch balls and arrange them on an ungreased baking sheet, allowing room for slight expansion.
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.
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.
Embrace the artistic and culinary journey with Georgia O’Keeffe’s CopyCat Pecan Butterballs, and let the fusion of flavors and history enrich your taste buds and your soul.
