Turtle Cookies

Preheat oven to 350°F (175°C). Combine sifted flour, baking soda, and salt in a small bowl and set aside.

Cream together unsalted butter and firmly packed brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.

Beat in the whole egg, egg yolk, vanilla extract, and maple extract until fully incorporated.

Fold the flour mixture into the wet ingredients until just combined; do not overmix.

Arrange pecan halves in clusters of three on a parchment-lined baking sheet, with each cluster approximately 2 inches apart, forming the turtle's feet and head.

Drop a teaspoon of dough onto the center of each pecan cluster, gently pressing to secure the pecans.

Bake for 10-12 minutes until the cookies are set but still soft to the touch.

Remove cookies from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Combine chocolate squares and 1 tablespoon butter in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until melted and smooth.

Spoon or drizzle melted chocolate over the top of each cooled cookie to form the turtle's shell, allowing the chocolate to coat the center dough portion.

Allow chocolate to set completely at room temperature or refrigerate for 10 minutes until firm before serving.