• Position a rack in the middle position of your oven and preheat at 400°F (200°C). Line two baking sheets with parchment paper.
• In a small bowl, combine the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, if you’re using a handheld mixer), cream the butter and brown sugar together. Add the egg and beat until smooth and creamy. At the lowest speed, or using a wooden spoon, stir in the dry ingredients just until combined. Fold in the chopped pecans.
• With floured hands, shape 2 tsbp (30 ml) of dough into a ball (using a mini ice cream scoop makes this easy). Push a cube of maple syrup fudge into the center and cover completely with dough.
• Place 10 cookies on each sheet, leave 2 inch (5 cm) space around each cookie. Top each cookie with one pecan half.
• Bake, one sheet at a time, for about 7 minutes, or until the edges just start to turn light golden. The cookies will still be very soft in the center, but they will set as they cool. Place the cookie sheet on a wire rack and let cool completely. Repeat to bake the second batch of cookies.

SERVING

• Serve the cookies at room temperature. If they are refrigerated, return to room temperature 30 minutes before serving.

STORAGE

• Store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. These cookies don’t freeze well.

MAKE IT DAIRY FREE

• Use dairy-free buttery shortening instead of butter. I use Earth Balance’s Vegan Buttery Sticks.
• Recipe Credit: Adapted from Ricardo Best Cookies: 72 Spectacular Recipes.