Heat oven to 350°. Line cookie sheet with parchment paper or spray with cooking spray. In large bowl, knead cookie dough, flour, sugar, cinnamon and ginger until well blended. Shape dough into 1-inch balls. In shallow dish, beat eggs and water until well blended. Place pecans in another shallow dish. Roll dough balls in egg mixture, then coat with pecans — pressing into pecans if necessary. Place 2 inches apart on cookie sheets. Make small indentation in each cookie, using handle of wooden spoon or finger. Fill each indentation with about 1/2 teaspoon of peach preserves. Bake 11 to 15 minutes or until light golden brown. Meanwhile, in small bowl, mix powdered sugar and 2 tablespoons water until smooth. If necessary, stir in a small amount of water for desired drizzling consistency. Remove cookies from cookie sheets to cooling racks. Cool 3 minutes.