Maple Cookies

Preheat and prepare: Preheat oven to 350° F and line 2 baking sheets with parchment paper.
Brown 1 stick of butter: Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.
Combine wet ingredients: In a large bowl, combine the remaining 1/2 stick softened butter, 1 cup brown sugar and 1/4 cup maple syrup. Mix for 1 minute, until smooth and creamy. Add in the melted brown butter and stir until combined. Mix in the egg, 1 teaspoon vanilla, and 1 teaspoon maple extract.
Add dry ingredients: Add the 2 1/3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon salt. Fold in the optional 1/2 cup of pecans.
Scoop the dough: Use a medium sized cookie scoop, or roll the dough into rounded 2 Tablespoon sized balls and place 3 inches apart on the prepared baking sheet.
Bake: Bake 9-10 minutes. Let the cookies cool on the baking sheet.

Whisk glaze: Meanwhile, in a small pot over medium heat, melt the 3 Tablespoons butter and 1/3 cup maple syrup. Remove from heat and whisk in 3/4 cup powdered sugar and a pinch of salt. Drizzle over warm cookies and allow to set.