Preheat oven to 325º

Grease shortbread pan lightly.

Cream butter until light and fluffy.

Beat in confectioners' sugar, then beat in maple extract until fluffy.

Stir in the flour just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm but not hard, about 45 minutes. Remove from the refrigerator and remove plastic wrap; firmly press dough into pan, so that it comes up below the rope detail. Prick all of the surface with a fork. Bake for 30 to 35 minutes or until lightly browned.

Let cool in pan for about 10 minutes.

Loosen the edges with a plastic knife and invert onto a cutting board.

Cut into serving pieces while warm. Make maple glaze.

Maple Glaze:

In bowl, whisk together confectioners' sugar, maple syrup and maple extract; gradually whisk in up to 2 teaspoons water to make a thin but spreadable glaze. Drizzle over tops of bars; let stand until dry, about 20 minutes. Storage: layer between sheets of waxed paper and store in an air-tight container.