Apricot-Pecan Thumbprint Cookies

Directions

1. Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended.
2. In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets.
3. Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
4. In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.