Directions:

Preheat oven to 325 degrees F. Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, vanilla and maple extract; mix well. Gradually beat in flour mixture on low speed until well mixed.

Roll dough on generously floured surface to 1/4-inch thickness. Cut out leaves with 2- to 3-inch leaf-shaped cookie cutters. Place on ungreased baking sheets.

Bake 8 to 10 minutes or until edges start to brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Prepare desired colors of Glazes (see below). Decorate cooled cookies with glazes.

Glaze Variations:
For the variations below, dissolve the designated amount of the Nature's Inspiration Food Colors with water in small bowl. Stir in any remaining ingredients until smooth.

To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) Let stand until glaze is set.

Maroon Cookie Glaze: Use 1/2 teaspoon Berry color from McCormick® Nature's Inspiration Food Colors, 3 tablespoons water (plus additional to dissolve color), 2 cups confectioners' sugar and 1 teaspoon cocoa powder.

Forest Green Cookie Glaze: Use 1/2 teaspoon Sky Blue color and 1/4 teaspoon Sunflower color from McCormick® Nature's Inspiration Food Colors, 3 tablespoons water (plus additional to dissolve color), 2 cups confectioners' sugar and 1 teaspoon cocoa powder.

Pumpkin Cookie Glaze: Use 1 teaspoon Sunflower color and 1/4 teaspoon Berry color from McCormick® Nature's Inspiration Food Colors, 3 tablespoons water (plus additional to dissolve color) and 2 cups confectioners' sugar.