These cookies are SO incredible. Really. Don't plan on just eating one because you'll change your plan after the first bite of the first cookie.
Cookies:
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 cup butter, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 egg yolk
1 tsp. maple flavoring
*1 cup finely chopped toasted pecans
Glaze:
1 TBSP melted butter
1 cup powdered sugar
1 TBSP maple syrup
2 TBSP milk
Additional chopped pecans for garnish, if desired
*To toast pecans: heat oven to 375 degrees. Lay parchment paper on cookie sheet, and spread 1 cup finely chopped pecans over the parchment. Bake for 5 minutes, stir around, then bake for 5 minutes more. Set aside.
Pre-heat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
FOR THE COOKIES: Whisk together the flour and cornstarch and set aside. Cream softened butter and sugars at medium speed until creamy. Add the egg yolk and maple flavoring, beating until well mixed (be sure to scrape the sides and bottom of the mixing bowl). Reduce speed on low and gradually add the flour cornstarch mixture and toasted pecans.
Measure dough out by scant tablespoon (medium sized cookie scoop is perfect, or split a large cookie scoop in half) and shape into balls. Place dough balls on the prepared baking sheets and press down lightly with fingers or with the flat bottom of a drinking glass until cookies are about 1/2 inch tall. Bake for 9-12 minutes or until the cookies puff and are very lightly brown.
FOR THE GLAZE:
Combine melted butter, powdered sugar, and maple syrup in medium-sized mixing bowl. Gradually add milk until mixture becomes smooth. When the cookies have cooled, dip the tops of the cookies in the glaze and allow to drip down the sides. Garnish with pecan halves or chopped pecans, if desired.
