Add the flour, baking soda, and cream of tartar to a medium-sized mixing bowl. Whisk to combine. Set it aside.

Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1-1½ minutes.

Add the sugars and continue beating for another 1½-2 minutes until well incorporated.

Lower the mixer speed to medium-low and add the eggs, one at a time, beating well after the egg until no yellow streaks remain.

Increase the mixer speed to medium and add in the maple flavoring and vanilla extract, beating just until no streaks remain.

Add the flour mixture 1 cup at a time, beating well after each addition.

Add the chopped pecans and mix just until combined. Cover and chill in the refrigerator for 1 hour.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set them aside.

Use a 1½-tablespoon cookie scoop and scoop the cookie dough. Space the cookie dough 2 inches apart. Lightly depress the cookie dough. Bake for 12-14 minutes or until the edges are light golden brown. (13 minutes was the perfect time for my oven.) Allow the cookies to rest on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Add the powdered sugar, half and half, and the maple flavoring to a small mixing bowl. Stir well until no lumps remain, and the glaze is smooth.

Drizzle the glaze over the cooled cookies. Allow the glaze to harden before serving.