My husband Bill really loves maple and these cookies are on the top of his “The Cookie Jar’s Empty and I’m Dying list.“
My 7th grade cooking class haunts me when I make any refrigerator cookie, also called a slice and bake cookie. Read on and I will tell you why!
Mrs. Speakman, bless her soul, was my excellent home economics teacher in 7th grade. The art of making refrigerator cookies was drilled into me… the wrapping in wax paper and the twisting of the ends. I have a mental picture of Mrs. Speakman warning the class: “Be VERY careful when you carry the roll to the refrigerator! It can easily break in two!” And then she described the mess of another student’s misfortune on the floor! So walk slowly with it to the refrigerator, protect that roll, and carefully slide it onto the shelf! Ha-ha! I hear her warning every time! You can tell I loved that class!
Below you can see a slideshow of some of the steps. Enjoy!”
Maple Pecan Refrigerator Cookies
- ¾ cup brown sugar
- ¾ cup butter softened
- ½ teaspoon maple extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup pecans chopped, or walnuts
- Preheat the oven to 375°.
- Line cookie sheets with parchment paper, or lightly grease them.
- With a mixer on medium speed, cream the butter, brown sugar, and maple extract together.
- Reduce the mixer to the lowest speed and add in the flour, baking powder, and salt to form a dough.
- Add in the pecans, and mix for 1 more minute.
- Put the dough on a long piece of waxed paper, about 18 inches long.
- With wet hands shape the dough into a 12-inch log shape.
- Roll the log in the waxed paper and twist the ends.
- CAREFULLY move the wrapped roll of dough into the refrigerator and let it chill for at least an hour.
- Cut the log into ¼-inch slices and place the slices about 2 inches apart onto the prepared cookie sheet.
- Bake at 375° for 8-10 minutes or until a light golden brown. Transfer the cookies immediately to a wire rack to cool. Store the cookies covered on top of the counter.