Vermont Maple Sugar Shortbread Cookies (from King Arthur Flour)

3/4 cup maple sugar
1 cup unsalted butter
1 tsp. salt
1/4 cup granulated sugar
1 to 2 tsp. maple extract
1 tsp. vanilla extract (optional)
2-1/3 cups unbleached all-purpose flour

Preheat oven to 300. Lightly grease 2 nine (9") inch round cake pans.
In a medium bowl, cream the butter, salt, granulated sugar and 1/2 cup maple sugar and extracts. Then beat in the flour.
Divide the dough in half and press in pans. Smooth with your fingers. Sprinkle each with a TBS of the maple sugar and press into dough. Prick all over with a fork in an attractive pattern.

Bake 35 to 40 minutes until the edges are a golden brown. Remove from oven and loosen the edges with a rounded knife. Wait 5 mins and turn out onto a clean surface. While the shortbread is still warm, cut each pan into twelve wedges using a pizza cutter. I roll mine into a log and refrigerate before slicing and baking as cookies. Mmm mmm good!