What it is: Spicy Rum Footballs

·         pouch (17.5-ounce) sugar cookie mix, Betty Crocker®

·         ½ cup all-purpose flour

·         ¼ cup packed brown sugar, C&H®

·         teaspoons pumpkin pie spice, McCormick®

·         1½ teaspoons ground ginger, McCormick®

·         ¼ teaspoon ground cloves, McCormick®

·         ¼ teaspoon black pepper

·         stick (1⁄2 cup) butter, melted

·         egg

·         tablespoon full-flavor molasses, Grandma’s®

·         ¼ cup granulated sugar

·         tablespoon ground cinnamon, McCormick®

1. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper. In a large bowl, stir together cookie mix, flour, brown sugar, pumpkin pie spice, ginger, cloves, and pepper. Add butter, egg, and molasses, stirring with a wooden spoon until dough forms.

2. Combine granulated sugar and cinnamon. Roll a heaping tablespoon of the dough into a ball. Roll dough ball in cinnamon-sugar.
3. On a lightly floured surface, use a rolling pin to roll dough to 1⁄8-inch thickness. Use 2- to 3-inch football cookie cutter to cut out cookies.

4. Place 2 inches apart on prepared cookie sheets.  Bake for 14 to 16 minutes or until edges are golden brown. Cool on cookie sheets for 5 minutes. Transfer to wire racks; let cool.