230 g + 1tbsp
unsalted butter, room temperature
Step by step
Place the butter and 130 ml of maple syrup in a bowl of a stand mixer fitted with Flex Edge Beater and mix until thoroughly combined on speed 2. Add an egg and mix again. Add flour and salt and continue mixing until a soft dough forms.
Wrap the dough in cling wrap and chill in the fridge for 1 hour.
Roll the dough out on a floured surface. Cut out maple leaves using a cookie cutter. Place the cookies on a baking tray lined with parchment paper.
Bake in a 170°C pre-heated oven for 12 minutes. Remove from the oven and cool completely on a cooling rack.
Mix 90 ml of maple syrup with icing sugar, lemon juice and butter to make icing. Cover one half of each cookie with icing using a piping bag. Sprinkle crushed pecans on the icing.