METHOD

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Mix flour, baking soda and salt together in a medium-sized bowl. Set aside. Using a stand or hand-held mixer with a paddle attachment, cream the butter and 

brown sugar until throughly mixed.

Add the egg and continue beating on medium speed for about 30 seconds.

Add the maple syrup and vanilla extract and beat on high speed until combined.

Pour the dry ingredients into the wet ingredients and mix on low speed until there are no traces of flour. Fold in the chopped pecans.

Cover the bowl with cling film and refrigerate for at least 1 1/2 hours.

Preheat oven to 180C/350F.

Line two or three baking sheets with baking paper or silicone baking mats.

Using a tablespoon, or your fingers, scoop out some of the dough, roll into a ball the equivalent of 1 1/2 tbsps. and place onto your baking sheet. (I managed to get about 8 balls onto two sheets and the remaining four onto the last one.)

Bake each batch for about 12 to 13 minutes until lightly browned. The centres will feel soft.

Remove from oven. Let cool for a few minutes on the sheet and then carefully transfer cookies to a wire rack to cool completely.

To make the frosting: 

Pour the maple syrup into the melted butter and mix. Sieve the icing sugar into the mixture and stir until  completely incorporated. Using a teaspoon, smear some icing onto each cookie. It will set within an hour.

Cookies in an airtight container will keep for at least a week...as if they will last that long!

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