Cut the butter into 1/2 inch pieces. In a food processor, pulse to combine flour and butter (about 20 seconds).

Add maple syrup and vanilla and mix until combined.

Scrape dough onto a piece of plastic wrap or parchment paper (plastic wrap works better) and form into a brick about 1.5 inches tall, by 3 inches wide.

Wrap fully in plastic wrap and freeze for at least an hour.

Preheat oven to 350°F.

Remove dough from freezer and remove plastic wrap. Cut brick into strips about 1/2 inch thick and place on a parchment lined baking sheet. Using a skewer, make 6 holes evenly in the dough to help keep it flat.

Bake for 12-15 minutes, or until edges are browned. Rotate tray half-way through baking time.

If the cookies puff up a bit, press gently with a flat spatula for about 5 seconds to flatten.

If cookies are not fully cooked in the middle, put them back in the oven at 350°F for 3 minutes increments until fully cooked.