Spice Island Drop Cookies |
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Prep Time: 17 Minutes Cook Time: 0 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Ingredients:
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 |
maple frosting |
garnish: chopped walnuts |
Directions:
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 350° 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.
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