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servings:

A double dose of maple sets these leaf-shaped sandwich cookies apart: maple sugar goes into the buttery shortbread dough, and maple syrup sweetens the rich cream filling.

• 5 cups unbleached all-purpose flour, plus more for dusting
• 1 tablespoon plus 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 2 cups (4 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 1 cup maple sugar
• 2 large eggs, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 cups confectioners' sugar, sifted
• 6 tablespoons pure maple syrup

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