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Maple Pecan Refrigerator Cookies

by in Nov 2009
Maple Pecan Refrigerator Cookies
58 votes, 2.91 avg. rating (58% score)
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Total Time: 30

Yield: about 3 dozen cookies

These Maple Pecan Refrigerator Cookies are very New England--but with a Southern twist, thanks to pecans' nutty flavor. They're easy to make and can be stored in the freezer until needed. They're not super-sweet, but they're very buttery. For the best maple flavor, use grade B syrup if you can find it, or grade A dark amber will do.

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Maple Pecan Refrigerator Cookies
Photo/Art by Aimee Seavey


  • 2 sticks (1/2 pound) unsalted butter, room temperature
  • 1/2 cup sugar
  • 3 tablespoons maple syrup
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1-1/4 cups chopped pecans


With a standing mixer, beat butter until creamy (about 3 minutes). Scrape down the sides of the bowl. Beat sugar in gradually. Add syrup, yolk, and vanilla. Blend in flour and pecans. Divide dough in half. Place one half on a sheet of waxed paper or plastic wrap. Shape into a log about 2 inches in diameter. Cover and refrigerate. Repeat with second half. Refrigerate until firm (or freeze for later). Heat oven to 350°. Slice dough into 1/2-inch rounds. Bake on ungreased baking sheets (be sure to leave a few inches between the cookies on the baking sheet) until golden, about 20-25 minutes. Transfer to wire racks to cool completely.
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3 Responses to Maple Pecan Refrigerator Cookies

  1. Jennifer December 18, 2014 at 8:32 pm #

    These are wonderful cookies, and are a lot like a shortbread cookie. I added about 1 tsp. maple extract, because they were a little bland. I sliced the cookies about 1/4 to 3/8 inch and then rolled then in turbinado sugar. They baked in 12 minutes, to a slightly crispy cookie. My Dad and son kept snitching them and I had to make another batch. This is definitely a keeper and I’ll be making these again!

    Thanks for a wonderful recipe!

  2. Maggie Alexander February 25, 2015 at 3:38 am #

    I tried this recipe 2 days ago and was very disappointed. The cookies were beyond buttery – they were swimming in it. So I went back to the recipe. What kind of flour – it didn’t say, how many cookies per tray to bake – it didn’t say.
    Generally a disaster.

    • Aimee Seavey March 6, 2015 at 12:05 pm #

      Hi Maggie. We’re sorry to hear that you were disappointed with the cookies. They are quite buttery! Future bakers should use all-purpose flour and the cookies should be spaced the standard 2 inches apart on the baking sheet (the number will vary depending on the size of the cookie sheet). We will update the recipe instructions to be more specific. Thanks!

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