Step 1

Cream butter and sugar. Then add the egg, maple syrup, and extract.

Step 2

Mix the sea salt into the flour then blend into the rest of the mixture gradually. After it is well incorporated, divide your dough in 3 separate balls, wrap them in plastic wrap, or beeswax wrap, and chill them for an hour in the fridge.

Step 3

Preheat oven to 300°F.

Step 4

After it's chilled, roll out one ball of dough, leaving it rather thick, so that after you've rolled over it one more time with the embossing roller, you have 1/4-inch thick cookies.

Step 5

Wrap up any extra pieces you have after cutting out your cookies and re-chill while you do the same thing with another small ball of dough, until you've cut out all your cookies.

Step 6

Place cookies on cookie sheet (no need to worry about spacing; these cookies don't puff up), and bake for 10 - 12 minutes, until the cookie bottoms start to turn a light brown.