Maple cookie:

1. Stir together the melted butter, brown sugar, and granulated sugar until the sugar dissolves.
2. Add the egg, maple syrup, vanilla extract and maple extract, stirring until combined.
3. Fold in the baking soda, salt and flour until nearly combined, then add pecans. Continue folding until completely incorporated.
4. Refrigerate for 30 minutes. 
5. Scoop 3-tablespoon balls of dough onto a parchment paper-lined baking sheet. Refrigerate for another 1 1/2 hours.
6. Place six balls of dough two inches apart on another parchment paper-lined baking sheet. Leaving the remaining cookies in the fridge.
7. Bake at 350F for 11-12 minutes, or until no longer shiny on top. Remove from the oven and allow to cool on the baking sheet.
8. Repeat until all the cookies are baked.

Maple glaze:

1. Combine the maple syrup, maple extract, and butter in a small saucepan.
2. Cook over low-medium heat until the butter melts.
3. Remove from heat and stir in the powdered sugar.
4. Drizzle over the cooled cookies and immediately garnish with chopped pecans.