To make the cookies begin by creaming the butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with your electric mixer.

Add the eggs, and vanilla and mix until well combined, scraping down the sides of the bowl.

In another large bowl combine the dry ingredients of flour, baking powder, and salt and whisk together or sift.

Gradually add the flour mixture to the wet ingredients and stir until well blended. Be careful not to overwork your dough.

Wrap the dough in plastic wrap and let in the refrigerator for some chill time.

Once chilled, roll out the dough on a floured surface to about ¼ inch thick and cut into circles.

Bake the cookie shapes on a baking sheet in 350 degree oven for 8 - 10 mins.

Let cool completely on a wire rack before icing.

To make the icing "butter" in a separate bowl combine ½ cup powdered sugar with 1 teaspoon of milk to make a paste consistency, and then stir in the food coloring until it looks yellow like butter.

Place the mixture onto a sheet of plastic wrap and place another on top and use a rolling pin to roll it out to about ¼ inch thick. Next use a sharp knife to cut it into small squares, that are about ¾ inch big. Place these in the fridge to set while you make the maple icing.

To make the maple icing, combine 1 cup of powdered sugar with 2 tablespoon milk, and 2 tablespoon maple syrup, cocoa and yellow food coloring. Mix until it's a smooth consistency.

To assemble the cookies, place the cooled cookies onto parchment paper and put a small amount of maple icing on one cooking to act as glue and stack another cookie on top. Drizzle the stack with the maple icing so that it runs down the side, but some of the cookie is still visible. Place one piece of the butter icing on top.