Maple Brown Sugar Cookies

Ingredients:

• 2 and 1/3 cup of all purpose flour
• 1 Tsp baking soda
• 1/2 Tsp Salt
• 1/2 Cup Unsalted butter, room temp
• 1 Cup brown sugar
• 1 Large egg
• 1/3 cup of Wabanaki Maple syrup (your choice on flavour)
• 1 Tsp vanilla extract
• 1 Tsp Maple extract

Directions:

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. 
• Using a mixer, cream butter, and brown sugar on medium speed until smooth, about 1-2 minutes
• Add the egg and beat on high until combined, about 30 seconds. Scrape the remains from the sides and bottom of the bowl as needed
• Add the maple syrup, vanilla extract, and maple extract then beat on high speed until combined
• Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans then beat on low speed until combined. Dough will be creamy and soft
• Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days), if chilling for longer than a couple hours, make sure dough sits in room temp for 30 minutes
• Preheat oven to 350°F
• Line 2-3 large baking sheets with parchment paper or silicone baking mats
• Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie
• Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will looks very soft
• Remove from the oven and leave on sheet 5 minutes before transferring to a wire rack to cool completely 
• Make the icing: in a small saucepan over low heat, melt the butter and maple syrup together, whisking occassionally. Once the butter has melted, remove from heat and whisk in confectioner's sugar. Taste. Add a pinch of salt, if desired, drizzle over cooled cookies. Icing will set after about 1 hour.