In a large mixing bowl, cream together 1 cup unsalted butter until smooth and fluffy. Gradually add 1 cup maple syrup and 1 teaspoon vanilla extract, mixing until well combined. Sift in 3 cups cake flour and 1 teaspoon salt, stirring gently until a dough forms.

Roll out the dough between two sheets of parchment paper to a thickness of 1/8 to 1/4 inch. Place the dough in the freezer for 10 to 15 minutes, until it becomes firm.

Preheat oven to 300°F (150°C). Remove dough from the freezer, use a maple leaf cookie cutter to create shapes, and arrange on a parchment-lined baking sheet.

Bake for 18 to 20 minutes until edges are light golden brown. Rotate baking sheets halfway through for even cooking.

Transfer the cookies to a wire rack to cool completely.

In a clean mixing bowl, beat 1/2 cup unsalted butter and 2 cups confectioners' sugar until fluffy. Add 1/4 cup maple syrup and 1 teaspoon maple extract, mixing until smooth.

Pipe a generous amount of maple cream filling onto the flat side of half of the cooled cookies. Top with remaining cookies, pressing gently.