Flour, butter and egg called for on cookie mix pouch for cutout cookies
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
Glaze and Topping
2
to 3 tablespoons milk
2
tablespoons dark rum or apple juice
2 1/2
cups powdered sugar
3
tablespoons coarse sugar
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Steps
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.
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