Gingerbread Fruitcake Cookies

Ingredients

• 0.3 cup butter melted
• 4 ounce candied orange peel 
• 0.5 cup golden raisins 
• 2.5 tablespoons orange juice 
• 0.5 cup pecans chopped
• 1.5 cups powdered sugar sifted
• 0.3 cup water 
• 14 ounce gingerbread mix 
• 14 ounce gingerbread mix 

Equipment

• baking sheet
• oven

Directions

1. Combine first 3 ingredients, stirring until smooth. Fold in candied orange peel, raisins, and pecans.
2. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.
3. Bake at 350 for 10 minutes.
4. Let cool slightly on cookie sheets.
5. Remove to wire racks, and let cool completely.
6. Combine powdered sugar and lemon juice, stirring until smooth.
7. Drizzle over cooled cookies.
8. Note: For gingerbread mix, we used Dromedary.