1. Line a baking sheet with parchment paper.

2. Cream the butter and maple sugar together until fully combined, scraping down the bowl as needed. Beat in the maple extract if using.

3. In a separate bowl, whisk together the flour and cornstarch. Blend into the butter mixture until a cohesive dough forms.

4. Fold in the chopped walnuts, distributing them evenly throughout the dough.

5. Turn the dough out onto a lightly floured surface and bring it together into a smooth disk. Roll out to about ⅓-inch thickness. Cut into shapes and, if desired, roll the edges in sugar. Transfer to the prepared baking sheet, spacing cookies 2 inches apart.

6. Preheat the oven to 350°F. Refrigerate the shaped cookies for 15 minutes.

7. Bake in batches for 15–20 minutes. Shorter bake time yields softer cookies; longer bake time results in a crunchier texture.

8. Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. For extra sparkle, roll warm cookie edges in sugar again if desired.