In a large bowl, combine flour and salt; set aside.
In the bowl of your electric mixer, beat the butter approximately 1 minute until smooth and creamy. Add the powdered sugar, maple sugar or maple syrup; beat approximately 2 minutes or until smooth. Beat in the vanilla extract. Gently add the flour mixture until just incorporated.
Using a rolling pin, flatten the dough into a round shape. Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour or until well chilled.
Preheat oven to 350 degrees F. Place the oven rack in the middle of the oven. Line two (2) cookie sheets with parchment paper.
On a lightly-floured surface, roll out the dough into a 1/4-inch thick circle. NOTE: To avoid sticking, dust your hands with flour. Using a lightly-floured cookie cutter, cut the dough into the shapes of your choice. Lightly dust the top of each cookie with brown sugar or Brownulated sugar.
To help the cookies maintain their shapes, place each cookie on the prepared baking sheets and place in the refrigerator for approximately 15 minutes. Remove from refrigerator and bake approximately 8 to 10 minutes or until the cookies are very lightly browned. Remove from oven and place on a wire cooling rack to cool.
When cool, you may add Maple Icing, if desired, to the top of each cookie or serve "as is.
Shortbread cookies may be be stored in an airtight container for one (1) week.
In a small saucepan, heat the cream and maple syrup until bubbling; remove from heat. Add the powdered sugar and stir until smooth (do not allow the mixture to boil).
While still warm, pour or spoon over the top of each cookie.
* Brownulated sugar is similar to regular brown sugar but it's not packed and it's less moist, making it pourable. Most recipes use brownulated sugar for sprinkling and not baking.
Maple Shortbread Cookies Recipe: https://whatscookingamerica.net/EllenEaston/MapleShortbreadCookies.htm