MAPLE PECAN REFRIGERATOR COOKIES

This recipe, from Jo Ann Kurtz of Castaic, Calif., is the winner of the Slice and Bake Category in PARADE’s 2012 Holiday Cookie Bake-Off.

Screen shot 2013-01-30 at 6.28.26 PM1 cup softened butter
1/2 cup sugar
3 Tbsp real maple syrup (not pancake syrup)
1 large egg yolk
1/2 tsp vanilla extract
1/2 tsp maple extract
2 cups flour
1 1/2 cups chopped pecans

1. Beat butter for 3 minutes or until creamy. Beat in sugar gradually. Add syrup, egg yolk, and extracts; beat well. Stir in flour and pecans.

2. Divide dough in half and shape into logs 2 inches in diameter. Wrap in plastic wrap or parchment and refrigerate until firm.

3. Preheat oven to 350°F.

4. Cut logs into 1/2-inch-thick rounds; arrange on greased cookie sheets. Bake for 18 to 20 minutes or until golden brown.

 

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