• Preheat oven to 350℉.
• Whisk together the flour, salt, baking soda, and nutmeg in a medium mixing bowl. Set aside. 
• Over medium heat, melt 8 tablespoons of butter, stirring constantly.
• Once melted, increase the heat to medium-high and continue to stir constantly until the butter becomes golden brown and develops a nutty aroma. 
• Remove from heat and add the remaining 4 tablespoons of butter. Stir until melted. 
• Mix in the brown sugar, maple syrup, and vanilla with a rubber spatula and stir until fully incorporated. 
• Allow the mixture to rest for 5 minutes, then stir in the egg and sourdough discard. 
• Pour the butter mixture over the dry ingredients and stir until well mixed and dough comes together. 
• Stir in the chopped pecans until fully incorporated. 
• Roll the cookie dough into 1¼ inch diameter balls and place on a large baking sheet lined with parchment paper, leaving 2 inches between each cookie.
• Bake in preheated oven for 12-14 minutes or until the cookies are slightly golden.
• Allow to cool in pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

To Make the Maple Glaze

• Melt the butter in small bowl in the microwave for 10-15 seconds. If the butter is not completely melted, stir until all the butter is melted. Do not overheat.
• Add the maple syrup and powdered sugar and whisk until thick and smooth.
• Drizzle the glaze over each cookie and allow the glaze to fully set before serving.