INGREDIENTS: Cookies: 1 Pillsbury™ Sugar Cookie Dough, 1 C crushed gingersnap cookies, 1 tbsp ground ginger, 1 tsp ground cinnamon,
2 1/4 tsp grated orange peel, 1/2 C packed brown sugar, Rum Glaze:
1 C powdered sugar, 1 tsp butter, melted, 1 tbsp rum or rum extract
2 1/4 tsp grated orange peel
1: Heat oven to 350°F.
2: Into a large bowl, break up cookie dough. Add gingersnap crumbs, ginger, cinnamon, and 2 1/4 teaspoons of orange peel.
3: Shape dough into about 2-inch balls; roll in brown sugar, making sure to evenly coat. Place about 2 inches apart on ungreased cookie sheets.
4: Bake for about 12 minutes or until golden brown. Remove from cookie sheets to cooling racks. Cool.
5: While cookies are cooling, in a medium bowl, stir together Rum Glaze ingredients until thick and smooth. If needed, add a little water for drizzling consistency. Use a fork to drizzle glaze over cooled cookies.