Step 1

Pre-heat oven to 350 degrees F.  In a medium sized bowl, mix together the flour, spices, baking soda and salt.

Step 2

In a large bowl cream together the butter, granulated sugar and brown sugar.  Next, mix in the egg, sweet potato puree, vanilla extract and maple extract.

Step 3

In two batches, add the flour mixture to the wet mixture.

Step 4

Use a tablespoon scoop to scoop the batter onto a non-stick lined baking sheet.  I like to do a heaping tablespoon.  You can use your fingers to pat down the batter a bit.  Bake cookies for about 13 minutes, until cooked through.  Transfer cookies to a cooling rack and let cook before eating.

Step 5

Make the glaze while cookies are cooling.  Add all ingredients to a medium bowl and whisk until a glaze is formed.  Drizzle a small spoonful of glaze over the top of each cookie and sprinkle with about 1/2 teaspoon nuts.

Step 6

Cookies can be stored in an airtight container on the counter or in the refrigerator for up to 5 days.