Preheat oven to 325 degrees.

Add butter to a medium bowl and with a mixer on low, cream the butter until it is light. Add in the powdered sugar, then the maple extract and cream together. With mixer on medium, add in the flour and mix until dough holds together.

Turn the dough out onto a non-floured board and knead until smooth.

Spray your baking pan lightly with a non-stick vegetable oil spray. Firmly press the dough into the pan. Lightly prick the surface with a fork. Bake for 25-30 minutes, until the edges are lightly browned. Let the shortbread cool in the pan for 10 minutes. Then use a knife to gently loosen the edges of the shortbread, then flip pan over onto a wooden cutting board. If necessary, tap on the edge of the pan to loosen the shortbread. If baking in a pie tin or cake pan, cut the shortbread while it is still warm.

Allow shortbread to cool completely, then melt the chocolate either in a double boiler or in the microwave. Pour melted chocolate into a small plate and dip the bottom of each shortbread cookie into the chocolate. Lay the cookies chocolate side down on a cookie sheet that has been lined with wax paper. Place in the refrigerator until the chocolate hardens and sets,