These cookies work just as well as cut out cookies following that technique

 Ingredients:

1. 3 cups all-purpose flour
2. ¼ teaspoon salt
3. ½ teaspoon soda
4. 1 cup unsalted butter, room temperature
5. ¾ cup sugar
6. ½ cup pure maple syrup
7. 1 teaspoon vanilla extract
8. 1 egg, room temp
9. 1 cup chopped pecans
10. Glaze: ¾ cups powdered sugar
11. ¼ cup maple syrup
12. a little water to thin glaze

1. Place the pecans in a small skillet or oven proofed dish into a cold oven. Set the temperature to 350. When the oven has reaches 350 degrees, remove the pecans.
2. Meanwhile, mix together the flour, salt, and soda. Set aside.
3. In a bowl, beat the butter and the sugar until light and fluffy.
4. Add maple syrup, vanilla, and egg and mix for a minute.
5. Sift the flour mixture into the butter mixture until well combined.
6. Add the chopped toasted pecans and mix until well combined.
7. Divide the dough into two or three balls, depending how many cookies you would like to make at one time.
8. Using plastic wrap, shape the dough into logs about 2”thick.
9. Place the logs in the refrigerator and refrigerate for 2 hrs. to overnight, and/or freeze the logs. If logs are frozen, they will keep up to a month. Remove from freezer and place in refrigerator overnight.

Pre-heat oven to 350 and prepare baking sheets with parchment paper

1. With a small, sharp serrated knife cut the logs into 3/16”slices and place on baking sheets about 2”apart.
2. Bake 8-10 minutes until edges are brown.
3. Meanwhile, prepare glaze.
4. Mix sifted powdered sugar with maple syrup and a bit of water. Brush onto hot cookies. Place cookies on a rack to cool completely.