Makes 16 cookies

Ingredients:

1/2 Cup (125g) unsalted butter, Room Tempreature

1/2 Cup vanilla sugar

3/4 Cup dark brown sugar

1 Large egg, room tempreature

1 + 1/4 cup (155g) plain flour

1/2 ts Baking soda

1/4 ts salt

1 + 1/2 Tbs ground cinnamon

1/2 ts ground cloves

1 ts ground nutmeg

1 ts ground ginger

1/2 ts ground allspice

For the icing:

1 Tbs unsalted butter, softened

250g Cream cheese, softened

1 & 1/2 cups icing sugar

5 Tablespoons good qaulity maple syrup

1/4ts salt

Method:

Using a stand mixer, or a hand held mixer, cream together the butter & sugars until light & fluffy.

Seperate the egg yolk from the white, discard the egg white, & add the yolk to the bowl.

Mix until all the egg yolk is incorperated.

In a seperate bowl, whisk together the flour, baking soda, salt & all the spices.

Add the dry ingrdients to the wet, & mix untl just combined.

Tranfer dough to a sheet of cling wrap, forn into a long roughly 25cm long.

Wrap tightly & chill in the fridge for 2 hours, up to 4 days. (Can also be frozen & defrosted later for when the craving strikes)

When ready to bake, preheat oven to 180c & line two baking sheets with baking paper.

Use a sharp knife to slice log into 2cm rounds.

Place four slices of dough at a time on baking sheet & bake for 8-10 minutes.

Repeat with remaining cookies.

While the cookies are baking, let’s make the glaze.

Using a stand mixer, or a hand held mixer, cream together the butter & cream cheese until smoothe.

Sift the icing sugar into the cream cheese mixture, one cup at a time, mixing after each cup.

Once all the icing sugar has been mix in, add in the salt & maple syrup.

Mix well.

Once the cookies are completly cooled, use an offset spatula or the back of a spoon to spread on the glaze.

Enjoy!