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In a large bowl, beat butter, sugar and cornstarch until blended. Beat in flavoring. Gradually beat in flour.
Shape dough into a disk; cover. Refrigerate until firm enough to roll, about 45 minutes.
Preheat oven to 325°. On a lightly floured surface, roll dough to ¼-in. thickness. Cut with a floured 2-¾-in. leaf-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets.
Bake until edges are light brown, 20-25 minutes. Remove from pans to wire racks to cool completely.
In a small bowl, mix confectioners' sugar and maple syrup until smooth. Spread over cookies. Let stand until set.