Preheat oven to 350F. Line two baking sheets with parchment paper or non-stick baking mat.
In a large bowl, cream together the butter, sugar and maple extract.
Add in the flour and continue to mix until just combined. If the dough seems too soft to roll, chill in the fridge for 20 minutes to firm up.
Dust your rolling pin and countertop with powdered sugar. Roll out the dough to about 1/4″ thick.
Cut out the cookies using cookie cutters, re-rolling the scraps as necessary. Place a dozen cookies on each baking sheet.
Bake for 10-12 minutes or until the edges are lightly browned. Let cookies completely cool before glazing.
To prepare the glaze; stir together the powdered sugar and maple syrup until smooth. Add more powdered sugar or maple syrup if needed to reach desired consistency. You want the glaze to be thick but spreadable.
Place the glaze in a piping or ziplock bag. Cut a tiny opening in the tip or corner of the bag. Pipe an outline around the cookie. Then roughly fill it in with glaze. Use a toothpick to smooth out the glaze and fill in any gaps. Let stand until dry.
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