Place the pecans and Heath bits in a food processor and pulse until finely chopped.

In a small bowl, combine the flour, nutmeg, all-spice and salt. Set aside.

In the bowl of a mixer with the paddle attached, beat together the butter and 1/2 cup powdered sugar. Add the maple extract and maple syrup and beat until combined. 

Gradually add the flour mixture and mix on low speed until combined. Mix in the pecans and Heath bits. 

Place in fridge for 30 minutes. Then pour the dough out onto a long piece of saran wrap and use it to roll your dough into a log. Wrap your dough log with saran wrap and place in fridge for another 30 minutes. 

Preheat oven to 350F and place your oven racks in the top and bottom thirds of your oven. Slice your log into about 1cm thick pieces. Place 1 inch apart on baking sheets fitted with silcone mats or parchment paper. Bake about 20 minutes until light golden brown. Let cool on the baking sheet for 5 minutes then let cool completely on a cooling rack. 

Once cooled, coat the cookies in the remaining cup of powdered sugar.