Heat oven to 325 F, and then line a baking sheet with parchment paper.
Add the maple sugar, butter, flour, salt, and fenugreek to a food processor, and process until the mixture begins to clump.
Turn the dough out onto a floured surface, and form it into two balls. Roll the dough out to ¼-inch thickness, and then use a cookie cutter to cut out the shortbread cookies. Repeat the process with the remaining ball of dough. Transfer the cookies to the fridge, and let them chill at least 1 hour and up to 4 hours.
Place the chilled shortbread on the prepared baking sheet and bake for about 20 minutes. Transfer to a wire rack to cool completely before serving. Transfer to an airtight container and store at room temperature for up to 1 week.