Makes 2 dozen

Delivered to us by Elder and Sister Welch while we were serving a mission and assigned to the Nauvoo Temple.

1 ¾ Cups flour, (lightly spooned and leveled off with knife)

¼ Cup cornstarch

1 Cup butter, softened

¼ Cup powdered sugar

1 egg yolk

1 teaspoon maple flavoring

1 Cup finely chopped pecans, toasted

GLAZE

1 Tablespoon butter, melted

1 Cup powdered sugar

1 Tablespoon real maple syrup

1-2 Tablespoons milk

Additional chopped or halved pecans for garnish

Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

Whisk flour and cornstarch together and set aside.

Mix together butter and sugars at medium speed until creamy. Add egg yolk and maple flavoring, beating until well mixed. Reduce speed to low and gradually add flour mixture and toasted pecans.

Measure dough by the scant tablespoonful and shape into balls. Place dough balls on baking sheets and press down lightly with fingers or the flat bottom of a drinking glass until dough is about ½ inch thick. Bake 9-12 minutes or until cookies puff and dare very light golden brown.

GLAZE: Combine butter, powdered sugar, and maple syrup in a medium-sized mixing bowl. Add enough milk to make a glaze and whisk mixture until smooth. When cookies have cooled, dip tops of cookies in the glaze and allow to drip down the sides. Garnish with pecan halves or chopped pecans.