Rum Cookies with a twist

For the Cookies: Preheat oven to 350?. Spray cookie sheets with nonstick cooking spray. In large mixing bowl place half of the cake mix along with the nutmeg, cinnamon, orange peel oil, eggs, and rum extract. Beat on medium high for 1-2 minutes, blended and smooth. With wooden spoon stir in remaining cake mix and raisins till moistened. Drop dough by teaspoonfuls, 2 inches apart on prepared sheets. Bake 9-12 minutes or until set around the edges and barely set at center when lightly touched. Cool for one minute on sheet, then remove to a cookie rack to cool completely. Makes 30 cookies For the Frosting: In medium mixing bowl beat the powdered sugar, softened butter and orange marmalade on medium until smooth. I probably added a little more orange marmalade so mine was a little stiff. I added 1 tablespoon at a time, beat and added in the other 1/2 tablespoon . When cookies are cooled spread frosting onto cookies. Store in air tight container in refrigerator. Makes about a 1-1/2 cups.