Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup packed dark brown sugar

1 1/4

teaspoons ground cinnamon

1/4

teaspoon ground ginger

1/4

teaspoon ground nutmeg

2

teaspoons grated orange peel

1

package (6 oz) white chocolate baking bars, coarsely chopped

3/4

cup Fisher® Chef’s Naturals® Chopped Pecans

1/3

cup finely chopped crystallized ginger*

1/2

cup powdered sugar

1/8

teaspoon ground cinnamon

3

to 3 1/2 teaspoons orange juice

Preparation

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well blended. Stir in white chocolate baking bars, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart.

Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In small bowl, mix powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled cookies. Let stand until glaze is set.