Spice Island Drop Cookies

• 1/2 cup butter, softened
• 3/4 cup dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Garnish: chopped walnuts

1. Beat butter and sugar at medium speed with an electric mixer 2 minutes or until light and fluffy. Add egg, beating until smooth, stopping to scrape down sides as needed. Stir in extracts.
2. 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. Bake, in batches, at 350u0b0 for 10 to 12 minutes. Let cool completely on wire racks. Spread each cookie with about 1 teaspoon Maple Frosting. Garnish, if desired.
3. Oregon Chocolate-Cherry Cookies: Omit maple extract, 1/4 cup flour, and spices. Add 1/4 cup unsweetened cocoa to dry ingredients. Stir in 1 cup semisweet chocolate morsels and 1 cup dried sweetened cherries. Bake as directed. When cool, drizzle cookies with 1/2 cup semisweet chocolate morsels, melted, if desired. Makes 2 dozen.
4. Caribbean Coffee Cookies: Omit maple extract and spices. 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. Bake as directed. Makes 2 dozen.
5. Note: Bake time is per batch.

butter, brown sugar, egg, vanilla, maple, flour, baking soda, ground ginger, ground cinnamon, salt, ground nutmeg, ground cloves, walnuts

Taken from www.myrecipes.com/recipe/spice-island-drop-cookies (may not work)