Instructions

Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.

In a medium bowl, cream together the butter, salt, granulated sugar, 1/2 cup maple sugar, and extracts. Add the flour and mix until just combined.

Divide the dough in half and press each half into one of the prepared pans. Smooth the dough with your fingers and sprinkle each with 1 tablespoon of the remaining maple sugar. Prick the dough all over with a fork.

Bake for 35 to 40 minutes, or until the edges are golden brown. Let cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.

While the shortbread is still warm, cut each pan into twelve wedges using a pizza cutter.

Roll the shortbread wedges into logs and refrigerate for at least 30 minutes before slicing and baking as cookies.