• Preheat oven to 350℉.
• Place pecans on sheet tray.  Toast in preheated oven for 8-10 minutes until lightly browned and aromatic. Pecans will be soft straight from the oven. Allow to cool to room temperature before processing and/or chopping.
• Place about ½ cup (55 g) pecans in a food processor. Pulse until finely ground (until sand-like in texture). Roughly chop remaining ¼ cup (35 g) pecans to small pieces. Set aside both.
• In the bowl of a stand mixer (or using an electric hand mixer), beat butter and light brown sugar until smooth. Scrape down sides of bowl as needed to ensure thorough mixing. Add in finely ground pecan. Mix until well combined.
• Whisk together flour and cornstarch in small bowl. (If cornstarch is clumpy, sift before adding to flour.) Add flour mixture to mixing bowl. Mix on low speed until dough starts to form.
• Add in chopped pecans. Mix until dough forms large clumps and begins to pull away from the sides of the bowl.
• Transfer dough to a 9-inch fluted tart shell (with a removable bottom). Use the flat bottom of a drinking glass to press dough into an even layer. Use fork tines to dock dough all over. Bake for about 28-30 minutes, just until the edges of the shortbread brown. *It is better to err on the side of under-baked versus over-baked.
• Cool on wire rack for 5-10 minutes. Carefully unmold from tart shell pan. Place on cutting board. Use a sharp knife to divide shortbread into 12 wedges. *For clean slices, be sure to cut while shortbread is still WARM!

Glaze:

• Combine powdered sugar, vanilla extract, maple extract, and hot water in a medium bowl. Stir until mixture is smooth. Use a spoon to drizzle glaze over sliced shortbread cookie wedges.