Start by toasting your pecans. Just place them on a baking sheet scattered apart and bake for 8-10 minutes at 350F/180C, they should slightly darken but not be too dark, or burnt!
In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer combine butter and sugar, mix on medium for around 2 minutes, until light and fluffy.
Add egg, vanilla, and maple extract mix until fully combined. The mixture may seem a little curdled at first just keep mixing so it is as best combined.
Scoop 1.5 tablespoon size cookies, with a medium cookie scoop. Place cookie dough balls on a wax-lined tray that can fit in the refrigerator or I like to use my favorite plastic containers. Let the dough balls chill for two hours.