Cookie
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 tablespoon grated orange peel
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Glaze and Topping
2 to 3 tablespoons milk
2 tablespoons orange-flavored liqueur or orange juice
2 1/2 cups powdered sugar
1 tablespoon grated orange peel
Orange edible glitter, if desired
Preparation
1. Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms. Refrigerate 1 hour.
2. On generously floured surface, roll dough 1/8 inch thick. Cut with 3-inch star-shaped 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 orange liqueur and powdered sugar until smooth. Stir in orange peel. Add additional milk 1 teaspoon at a time to desired consistency. Spread over cookies, sprinkle with edible glitter.
Makes About 42 Cookies
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