1. Whisk flour, baking soda, and salt together in a large bowl. Set aside.
2. Using a hand mixer or stand mixer with a paddle, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes.
3. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides.
4. Add maple syrup, vanilla, and maple extracts, then beat on high speed until combined.
5. Pour the dry ingredients to the wet ingredients and mix on low until combined.
6. Add pecans, then beat on low until combined. Dough will be soft.
7. Cover and chill for 2 hours in the refrigerator (up to 3 or 4 days).
8. If chilled for more than a few hours, allow to sit at room temp. for at least 30 minutes before rolling.
9. Preheat oven to 350. Line baking sheets with parchment paper or silicone baking mats.
10. Roll dough into 1.5 T sized balls.
11. Bake for 12-13 minutes until lightly browned on the sides. The centers will be very soft.
12. Remove from the oven. If cookies are puffy, bang the pan on the counter to deflate.
13. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Maple Icing

1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
2. Once the butter has melted, remove from heat and whisk in the sifted sugar. Taste. Add salt if desired.
3. Drizzle over cooled cookies. Icing will set after 1 hour.