An Oven’s Week in Hell – Day Six

My poor oven. It will have been on almost non-stop from December 17 until Christmas Eve. Of course, the gas company is probably enjoying every 350 degree moment of it.

Again, nothing too special about these cookies. But this one is Chef Hubby’s favorite and after practically ignoring him for the past week while I played baker, I felt I owed it to him.


Twas the Wednesday before Christmas and all through the house not a creature was stirring except me in the kitchen making:

Pecan Butterscotch Balls

Slightly tweaked from Cookin’ Canuck‘s Louisiana Pecan & Butterscotch Ball Cookies Recipe

  • 1 cup unsalted butter
  • 1/2 cup powdered sugar
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/3 cup butterscotch chips
  • 1/2 cup chopped pecans
  • more butterscotch chips for filling the cookies. maybe another 1/3 cup?
  • more powdered sugar for coating

Preheat the oven to 300F.

Cream together butter and 1/2 cup powdered sugar. Blend in vanilla.

Slowly incorporate flour and baking powder to the butter mixture.

Melt 1/3 cup of butterscotch chips. I cheated and used the microwave instead of a double boiler. 30 seconds in the microwave. Stir. Repeat until melted. Pour melted butterscotch into the cookie dough and mix well. The dough will take on a wonderful orangey-brown tint. Mix in the chopped pecans.

To form cookies, scoop out about a tablespoon of dough. Use your thumb to make an indent in the dough blob. Smoosh 4 butterscotch chips into the center of this indent. Roll the blob into a ball, securing the chips inside.

Place dough balls about an inch apart on a parchment lined cookie sheet and bake 25-30 minutes. Allow cookies to cool just until you can handle them. Roll the cookies around in some powdered sugar to give them a nice coating.

Allow cookies to cool completely on a cooling rack.

I got 35 cookies out of this. Probably could have eked out that last cookie for an even 3 dozen had I not eaten so much of the dough.

Pecan Butterscotch Balls

I don’t know who’s idea it first was to coat tasty food items in powdered sugar, but whoever it was a genius. Not only does it make it look pretty and add extra sweetness, but it is great theft detection. Much like the ink packs that spray bank robbers when they open the money bags, the powdered sugar identified Chef Hubby as the reason there were only 30 cookies when I went to pack them for Christmas.


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