Rum-Glazed Spice Cocktail Cookies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3

cup butter or margarine, melted

1/4

cup Gold Medal® all-purpose flour

1

egg

1/2

teaspoon ground ginger

1/4

teaspoon ground allspice

1/4

teaspoon ground cinnamon

1/4

teaspoon ground cloves

1/4

teaspoon rum extract

2

to 3 tablespoons milk

2

tablespoons dark rum or apple juice

2 1/2

cups powdered sugar

3

tablespoons coarse sugar

• 1 Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms.
• 2 On floured surface, roll dough 1/8 inch thick. Cut with 2- to 2 1/2-inch round cookie cutter. Reroll and cut remaining dough. On ungreased cookie sheets, place cutouts 1 inch apart.
• 3 Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• 4 In small bowl, stir 2 tablespoons of the milk, the rum and powdered sugar until smooth. Add additional milk 1 teaspoon at a time to desired consistency. Drizzle over cookies. Let stand until glaze is almost set; sprinkle with coarse sugar.