The molasses cookies are all baked -all nine dozen of them. The timer is about to go off on the three dozen peanut butter cookies currently baking. Two pans (2 pounds total) of deviled pecans will take their place. The butter is softening for the truffles, which need to be mixed now so the dough can chill overnight. Those just get rolled into balls and rolled in cocoa powder to finish.
Bah. That should be enough for my contribution to the Jingle Mingle. Besides, I'm down to less than a pound of butter in the house. I'm planning to keep back (and freeze for later consumption) about a dozen of the molasses cookies - they are almost as good for breakfast as leftover apple pie. Um, not that I would know from experience or anything.
If I haven't said it before, I love, love, love the new stove. Specifically, I love having an oven that really holds the temperature at which it is set. At this rate, I may even begin to like baking again. Making the pie for T-day was almost fun - and it was made entirely from scratch, crust and all.
Better go finish up the pecans - super easy, very fast to make and absolutely delish!
Deviled Pecans
2/3 cup butter
2 T Worcestershire sauce
1 t Tabasco (braver souls may want a bit more of both Worcestershire and Tabasco)
1/2 t black pepper
2 t salt
2 pounds pecan halves
Melt the butter in a large bowl in the microwave. Add everything else; stir well. Turn the pecans out on an ungreased, shallow pan in a single layer (you'll probably need two cookie sheets for two pounds of pecans). Bake in a preheated 300 degree oven for about 20 minutes, stirring twice during that time.
Cool on several thicknesses of paper towel. Store in an airtight container (if they last that long!)
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