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Steps
1
In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.
2
Heat oven to 350°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
3
Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes.
4
Spoon frosting into resealable food-storage plastic bag. Cut about 1/4 inch off corner of bag. Squeeze bag to drizzle frosting over cookies. Let stand until set, about ## minutes.
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Stir 1 teaspoon pumpkin pie spice into the frosting for a fun and flavorful drizzle.
Love ginger? Stir 1 tablespoon finely chopped crystallized ginger into the cookies in addition to the ground ginger.
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