1
cup crushed gingersnap cookies (20 to 22 cookies)
1
tablespoon ground ginger
1
teaspoon ground cinnamon
2 1/4
teaspoons grated orange peel
1/2
cup packed brown sugar
Rum Glaze
1
cup powdered sugar
1
teaspoon butter, melted
1
tablespoon rum or rum extract
2 1/4
teaspoons grated orange peel
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Steps
1
Heat oven to 350°F.
2
Into large bowl, break up cookie dough. Add gingersnap crumbs, ginger, cinnamon and 2 1/4 teaspoons orange peel. (Your clean hands will work best to fully combine all the ingredients.)
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 about 12 minutes or until golden brown. Remove from cookie sheets to cooling racks. Cool.
5
While cookies are cooling, in medium bowl, stir together Rum Glaze ingredients until thick and smooth. If needed, add a little water for drizzling consistency. Use fork to drizzle glaze over cooled cookies.
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To crush the gingersnap cookies, use a food processor or blender. Or even a zipper-topped plastic bag and a rolling pin works. Get them as fine as possible.
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No nutrition information available for this recipe
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