Maple Rum Pecan Icebox Cookies

James F.

Rich and festive, these Maple Rum Pecan Icebox Cookies are simple, yet stunning, and are sure to add elegance and bold flavor to your holiday table. The addition of maple syrup, rum extract and chopped pecans put a flavorful new spin on the classic icebox cookie. They're dipped in white chocolate and sprinkled with additional pecans for extra special touch. These cookies are so good, in fact, that they won 1st Place in our 2015 Holiday Cookie Contest. Congratulations to James F. on his winning recipe! We're going to be enjoying these cookies for years to come.
15 min Prep Time
18 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 18 min
  • Servings: 3 dozen cookies

Servings: 3 dozen cookies


  • 1 cup butter, room temperature
  • 1/2 cup sugar
  • 3 1/2 tablespoons maple syrup
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon rum extract
  • 2 cups flour
  • 1 1/2 cups finely chopped pecans, divided
  • 1 1/2 cups white chocolate chips


Step 1

Beat butter and sugar together until creamy. Add maple syrup, egg yolk and extracts. Add flour 1/2 cup at a time, then stir in 1 1/4 cup pecans (reserving 1/4 cup for topping).

Step 2

Divide dough into two balls, then roll each one into logs between 1 and 2 inches in diameter, depending on how large you want the cookies. Wrap each log in plastic wrap and refrigerate until firm (about 1 hour).

Step 3

Preheat oven to 350°F.

Step 4

Take dough logs out of fridge and cut each one into 1/2-inch-thick circles. Place circles onto buttered cookie sheets and bake 18 minutes, or until golden brown.

Step 5

Once cookies have cooled completely, melt white chocolate in microwave or double boiler. Dip cooled cookies halfway in melted chocolate, return to baking sheet and garnish with remaining chopped pecans.

Step 6

Let chocolate set fully before serving.