In a large mixing bowl, cream together room temperature unsalted butter until smooth and fluffy, about 2-3 minutes. Gradually add in maple syrup and vanilla extract, mixing well until fully incorporated.

Sift in the cake flour and salt, stirring until a soft dough forms. This dough will be the base for your delightful Maple Leaf Sandwich Cookies.

Roll out the dough between two sheets of parchment paper to about 1/8 to 1/4 inch thick. Place in the freezer for 10-15 minutes to chill.

Preheat your oven to 300℉ (150℃). After chilling, use a maple leaf cookie cutter to cut out shapes and transfer to lined baking sheets.

Bake the cookies for 18-20 minutes, or until the edges are golden brown. Rotate trays halfway through for even baking.

Transfer cookies to a cooling rack to cool completely.

In a mixing bowl, beat together room temperature butter and confectioners' sugar until fluffy and light, around 3-4 minutes. Mix in maple syrup and extract.

Once cooled, take half of the cookies and spread the maple cream filling generously on the flat side. Top with remaining cookies.