Instructions

• For the Cookies
• In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
• Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Add the pecans and beat on low speed until just incorporated. Dough will be creamy and soft.
• Add the maple syrup and Extracts. Run the mixer on high speed until combined and smooth – about 1 minute.
• Scoop the dough into 28 cookies onto a pan (or pans) that can fit in the fridge. Refrigerate it for at least 2 hours or up to 3 days.
• When ready to bake, preheat oven to 350°F. Move the cookies to parchment-lined half sheet pans, 12 per pan, 3 inches apart. If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 15 minutes.
• Bake for 12–13 minutes or until the edges are lightly browned and set but the centers still look very soft. Cool the cookies on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
• For the Glaze
• In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt.
• Drizzle over the cooled cookies. Optional: sprinkle the wet glaze with a pinch of Fleur de Sel – we found the cookies quite sweet and the pinch of salt helped balance things. Icing will set after about 1 hour. Store cookies covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.