Bready or Not: Maple Pecan Pepitas Cookies

Posted by on Nov 26, 2014 in Blog, Bready or Not, cookies, maple | Comments Off on Bready or Not: Maple Pecan Pepitas Cookies

Maple, maple, maple. I love maple. It’s only right to transition with a cookie that is perfectly fall or Christmas–both its flavor and appearance.

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Have you ever had Pecan Sandies from the grocery store? These are kinda like that, but better. They boast a strong, clean maple flavor. I loved the combination of pecan bits and pepitas (shelled pumpkin seeds); they both crunch, but in different ways.

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Plus, look at the red and green colors! Perfect!

These are fridge cookies. That means you roll them into logs, like so, then keep them in the fridge for a day or two, or freeze them.

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When it’s time to bake them, just slice. Sometimes the dough crumbles a bit because of the nuts. That’s okay. Just mush it together again.

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As shortbread-style cookies, these will also keep exceptionally well–days, and probably for over a week, if you can make them last that long. I’d bet they are great for mailing as gifts, too.

The gift of maple-flavored things is the gift of happiness and love.

Recipe modified from Jo Ann Kurtz’s Maple Pecan Refrigerator Cookies recipe, as featured in Relish Magazine (December 9th 2012).

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Bready or Not: Maple Pecan Pepitas Cookies

Course: Dessert
Keyword: cookies
Author: Beth Cato


  • 1 cup unsalted butter room temperature
  • 1/2 cup white sugar
  • 3 Tb real maple syrup
  • 1 large egg yolk
  • 3/4 teaspoon maple flavor
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup chopped pecans
  • 3/4 cup pepitas


  • Beat the butter for several minutes, until creamy. Slowly add the sugar. Add syrup, egg yolk, and extracts. Stir in the flour and nuts.
  • Divide dough in half. On plastic wrap, shape the dough into long log shapes about 1 1/2 inches or so high. Completely wrap the logs and stash in fridge until firm, at least two hours. They can also be frozen.
  • Preheat oven to 350-degrees.
  • Slice logs into 1/2 inch thick rounds and set on parchment papered or greased baking sheet. Bake for 18-20 minutes, until cookies are set and just barely tinted with color.

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