In a blender or food processor, place the pecans and pulse a few times to roughly chop. Remove ½ cup of the pecans and set aside.

Add the oats to the remaining pecans and process for a few seconds to grind them together.

Add the flour, maple sugar, baking powder, salt, and cinnamon and process until fine. Set aside.

In another bowl, combine the margarine, maple syrup, vanilla & almond extracts, and stir to combine.

Add the dry ingredients and the reserved ½ c of chopped pecans. Stir to mix well.

Cover the bowl and place in the refrigerator for about 30 min. or until chilled.

On a lightly floured surface roll out dough to ½ inch thickness, and using a 1-½ inch x 1 ½ inch leaf shaped cookie cutter and cut out 64 leaf shaped cookies.

Transfer each cookie to a cookie sheet that has been sprayed with a non-stick baking spray. Bake at 325 degrees for 10 min. Cookies will be kind of soft still.

Let cool on cookie sheet and then transfer to a baking rack. Drizzle each cookie with the maple glaze.

To make maple glaze: Mix all ingredients together until smooth, adding more soy milk if necessary.