These cookies taste a lot like Pecan Sandies, just with a special oomph of maple. That said, you can actually omit the pecans and they still taste great, you’ll just have fewer cookies. With the recipe intact, the end result is about 35 inch-square cookies.
Preheat oven at 325-degrees. In a large bowl, cream together the butter, shortening, and confectioners' sugar. Beat in the vanilla and maple flavor.
In another bowl, sift together the flour, oats, pecans bits, and salt. Gradually combine with the wet mixture until it forms a cohesive mix.
Clean off a space of counter or tear off a large piece of parchment paper. Dump the cookie dough out and form it a roughly 8x8 square. Use a bench knife or a pizza cutter to slice into squares about an inch in diameter.
Transfer cookies to a parchment-lined cookie sheet. Add a little space between cookies, but they won't spread much.
Bake for 14-17 minutes, until cookies are set and lightly browned. Transfer to a rack to cool.
Once all the cookies are baked and at room temperature, set out another piece of parchment paper. Place the cookies there, close together.
In a small bowl, mix together glaze ingredients, adding enough milk to create a dribbling consistency. Use a fork to dribble glaze or the back of a spoon to coat each one. Leave out for an hour or so to set, then seal in container at room temperature.
OM NOM NOM!