Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed until blended,
or mix with spoon. Stir in flour, baking powder and salt. Stir in 1 cup pecans. Shape into roll, 12 inches
long. Wrap and refrigerate about 2 hours or until firm. Heat oven to 375 degrees. Cut roll into 1/4-inch
slices. Place 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden
brown. Remove from cookie sheet to wire rack; cool completely. Dip half of each cookie into Chocolate
Glaze. Sprinkle with additional pecans. Place on waxed paper until glaze is set.
Chocolate Glaze:
1 bag (6 ounces) semisweet chocolate chips (1 cup)
2 teaspoons shortening
Heat ingredients over low heat, stirring constantly, until melted and smooth; remove from heat.
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