Maple Pecan Refrigerator Cookies
Easy Slice and Bake Cookies with a delicious maple pecan taste! A vintage, oldie but goodie recipe!
Servings:
Calories: 101
Ingredients
- 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
Instructions
- 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.
EXTRA TIP:
You can keep the dough in the refrigerator for up to 5 days. You can also freeze this dough for about 3 months! or longer! Slice and Bake cookie dough is something I don't object to freezing! The cookies come out just fine! Wrap the log in plastic wrap, then in aluminum foil, then in a freezer bag or container. Thaw the log in the refrigerator for an hour or two, or overnight. Then bake according to the recipe.
Nutrition
Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 71mg | Potassium: 27mg | Fiber: 1g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg