1. In food processor with steel blade, pulse flour, 1 cup confectioner’s sugar and salt until combined.
2. Add chilled butter and pulse until mixture resembles coarse meal.
3. Add egg yolks, 4 tablespoons maple syrup, 1 tablespoon Maple Balsamic Vinegar, maple extract and process until soft dough is formed.
4. Divide dough in half, pat into rectangle, and wrap in plastic wrap. Refrigerate one hour.
5. Heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Adjust oven rack to upper-middle and lower-middle positions.
6. Roll each dough half to ¼ inch thickness and re-chill 10 minutes.  Using a maple leaf cookie cutter, cut out shapes.
7. Place on baking sheets ½ inch apart.  Bake until edges are lightly browned, about 10-12 minutes.  Remove from oven and let cookies cool before removing from pans.

To make glaze:

In glass proof microwave dish melt 2 tablespoons butter, 4 tablespoons maple syrup, and 1 cup sifted confectioner’s sugar.  Whisk until smooth.  Spread thinly on each cooled cookie, top with toasted pecans.

To Make Toasted Vermont Maple Balsamic Pecans 

In small zip lock bag, place all ingredients, shake to coat and place pecans on a parchment lined baking sheet.  Toast in oven at 350 for 20 minutes, stir at 10 minutes.  Remove from oven and allow to  cool.  Use these pecans on Maple leaf cookies, on top of Maple ice cream, salads, or give as a gift.