Christmas Cookie Exchange

Each year I like to join a Christmas Cookie Exchange. It's a tradition, I love cookies as much as Cookie Monster and I think its fun. I thought I'd post my photos and recipe from the cookies I made from this year '08, Orange Glazed Gingersnaps and last year '07, Raspberry Almond Thumbprint cookies. Maybe you'll like them. Recipe's are linked above on the name of the cookies.

Here's the glaze I used for both but I added orange zest and flavoring for the gingersnaps and left it plain for the thumbprint cookies:

• 1 1/2 cups sifted confectioners' sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons half-and-half cream or whole milk
  

To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Use a Ziploc bag and cut a small corner hole for a more detailed line like I did for the raspberry cookies. Or drizzle with a spoon on cookies like I did for the gingersnaps and I also put fresh orange zest on the tops as shown in the photo.

Raspberry Lemon Dessert

1 box lemon cake mix
1 box cook and serve lemon pudding
fresh raspberries
fresh lemons
fresh mint leaves (optional)

Prepare lemon cake mix according to package directions. Bake in muffin tins for the degree and according to the time on the package.
While the lemon cupcakes are baking, prepare the lemon pudding according to package directions.
Be sure to carefully wash, rinse and pat dry the raspberries as needed. Cut the lemons in thin slices and at the bottom of the circle cut a line so that you can swirl the lemon as pictured. Prepare the mint leaves.
To assemble the dessert, put a warm lemon cupcake upside down on the plate. Cover with the warm lemon pudding. Place raspberries and mint leaves on top and lemon slice on the side. We like these best warm but you could make them ahead and serve them cooled as desired.
My husband, Jared, developed this dessert.