Maple Leaf Cookies

2nd cookie of the weekend. I love fall, and these look just like the best fall cookie ever.
(The Ultimate Cookie Book; Tormont Publications)
Yield 4 dozen
1/2 cup unsalted butter, softened
3/4 cup maple syrup (I used Pure Maple Syrup)
1 egg
2 1/4 cups flour
Icing:
1 Tbsp. unsalted butter, softened
1 cup powdered sugar
1/2 tsp. maple extract (or 1 1/2 tsp. Pure Maple Syrup)
3-4 Tbsp. heavy cream
Cream butter until fluffy. Gradually blend in maple syrup and egg. Fold in flour gently. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
Preheat oven to 350 degrees. Lightly grease baking pans.

Roll dough out on well-floured surface to about 1/4 inch thickness. This is tricky. Keep your rolling pin floured. Cut out maple leaf shapes with a cookie cutter and bake 8-10 minutes, or until lightly golden brown around edges. Cool on wire rack.
Icing; cream butter and sugar. Add maple flavoring, then cream, 1 teaspoon at a time until you reach desired spreading consistency.
Spread icing on 24 of the cookies, then cover with the other 24 cookies to make sandwiches.

Maple Leaf Cookies and Buttermilk Spice Crisps