Maple Pecan Icebox Cookies
Whether it’s maple season in March or the holiday season in November and December, the rich and warm taste of maple is always a welcome addition to any baking project.
Paired with the easiest method of baking cookies ever, the refrigerated “slice and bake” way, these Maple Pecan Refrigerator Cookies are a perfect way to celebrate (and taste) the wonderful flavor of pure maple syrup.
An old-fashioned, hand-operated nut chopper made quick work of my pecans, and after one of the logs of dough chilled in the fridge for an hour, it was time to bake.
The other log I popped into the freezer so I could enjoy some cookies at another time without having to get out one measuring cup. The butter, maple syrup, and crunchy chopped pecans in this cookie dough make for a rich shortbread-style cookie that’s perfect for sharing.
You can slice and bake the dough plain, but I think that rolling the rounds in coarse sanding sugar before baking gives them an attractive, sweet, and crunchy edge.
Maple cookie perfection.
These buttery, sweet cookies won’t last long, so make a batch today and freeze a batch for later. Not one crumb will go to waste!
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