Spice Island Drop Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup butter softened
• 0.8 cup t brown sugar dark
• 1 large eggs 
• 1.5 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.1 teaspoon nutmeg 
• 0.5 teaspoon maple extract 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 serving walnut pieces chopped

Equipment

• baking sheet
• baking paper
• oven
• hand mixer

Directions

1. Beat butter and sugar at medium speed with an electric mixer 2 minutes or until light and fluffy.
2. Add egg, beating until smooth, stopping to scrape down sides as needed. Stir in extracts.
3. Stir together flour and next 6 ingredients. Gradually add to butter mixture, beating at low speed until blended. Drop by rounded tablespoonfuls 2 inches apart on lightly greased or parchment paper-lined baking sheets.
4. Bake, in batches, at 350 for 10 to 12 minutes.
5. Let cool completely on wire racks.
6. Spread each cookie with about 1 teaspoon Maple Frosting.
7. Garnish, if desired.
8. Oregon Chocolate-Cherry Cookies: Omit maple extract, 1/4 cup flour, and spices.
9. Add 1/4 cup unsweetened cocoa to dry ingredients. Stir in 1 cup semisweet chocolate morsels and 1 cup dried sweetened cherries.
10. Bake as directed. When cool, drizzle cookies with 1/2 cup semisweet chocolate morsels, melted, if desired. Makes 2 dozen.
11. Caribbean Coffee Cookies: Omit maple extract and spices.
12. Add 1 teaspoon instant espresso or coffee powder to butter mixture. Stir 1/2 cup chopped bittersweet chocolate and 1/2 cup chopped hazelnuts into batter.
13. Bake as directed. Makes 2 dozen.