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1
Preheat your oven to 350 degrees.
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2
Place the pecans on a baking sheet and toast in the oven for about 8 minutes.
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3
Allow the pecans to cool completely and then give them a course chop. Set aside.
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4
With the dough blade in a food processor add the flour, powdered sugar and salt. Pulse a few times to combine.
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5
Add the diced butter and mix just until the dough resembles a course meal.
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6
Add in the egg, 1/2 cup of the toasted pecans and maple syrup. Pulse until the dough just comes together, allow a little of the dry mix to remain, ensuring you don't over mix.
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7
Place the dough onto a lightly floured surface and gently knead the dough until combined.
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8
Roll the dough into a log, a couple inches high. Wrap in a piece of plastic wrap and place in the freezer for about 15 minutes.
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9
Once the dough is slightly hardened slice into approx 1/2 in rounds.
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10
Place on a lined baking sheet and bake for approx 14 minutes or until the bottoms and outermost edges are very lightly browned.
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11
While the cookies are baking you can make the buttercream. Add the butter and powdered sugar to a bowl and whip with a hand mixer until light and fluffy.
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12
Add in the maple syrup and mix for another minute of two.
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13
Cool the cookies on a cooling rack. Once cooled completely, smear a thin layer of the buttercream on the cookie and top with the remaining 1/4 cup of chopped toasted pecans.
