• Preheat oven to 375℉.
• Line a large cookie sheet with parchment paper. Set aside.
• In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar on medium speed.
• Add the salt, sourdough starter, and vanilla and mix until smooth.
• On low speed, slowly add the flour and continue to mix until just combined.
• Remove the bowl and use a wooden spoon or rubber spatula to stir in the pecans until combined.
• Transfer the dough to a lightly floured surface.
• Shape the dough into an approximate 14 inch log. (To make ahead, see post under "how to make ahead."
• Use a sharp kitchen knife to cut the dough into approximate 1/3 inch discs.
• Place the cut shortbread cookies on the prepared baking sheet, spacing about 1 inch apart.
• Bake in preheated oven for 12-14 minutes or until the edges are just starting to turn golden brown.
• Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

• In a small bowl, whisk together the melted butter, maple syrup, and powdered sugar until smooth.
• Dip half of each cookie in the glaze, allowing the excess to drip off. Return the cookies to the wire cooling rack to dry completely. If desired, sprinkle with finely chopped pecans for garnish.