Cream together unsalted butter until smooth and creamy, about 3 minutes. Add maple syrup and vanilla extract, mixing until well blended and fluffy for another minute.

Gradually sift in cake flour and salt to the butter mixture. Mix on low speed until just combined, about 2 minutes.

Roll out the dough to about 1/4 inch thick. Chill in the freezer for 10-15 minutes.

Preheat oven to 300℉. Cut out leaf shapes with a cookie cutter and transfer to a parchment-lined baking sheet.

Bake for 18-20 minutes until edges are lightly golden. Cool on a wire rack.

Cream together unsalted butter and confectioners’ sugar until fluffy, then mix in maple syrup and maple extract.

Spread the cream filling on half the cookies and sandwich them with the remaining cookies.