Ingredients
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
Preparation
Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms.
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.
Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
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.
