Maple Spice Cookies
2 cups all purpose flour
1 1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks( 1 cup) of unsalted butter, softened
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup pure maple syrup
1/4 cup unsulphured molasses
1 large egg
1/2 cup raisins
1 1/2 cups coarsely chopped pecans
Preheat the oven to 375 degrees F. In a medium bowl sift the flour with the ginger, cinnamon, allspice, baking soda and salt.
In the bowl of a stand mixer, cream the butter with the brown sugar and the granulated sugar until fluffy. Beat in the maple syrup, molasses and egg. Using a wooden spoon, stir in the dry ingredients. Stir in the raisins and pecans.
Spoon rounded tablespoons of the dough 2-inches apart on a large cookie sheet. Bake for about 12 minutes, until the cookies are set and browned at the edges. Transfer to a rack to cool completely. The cookies can be stored for about a week in an airtight container.