17.5-ounce package dry sugar cookie mix
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract or other flavoring
1 cup all-purpose flour

Royal Icing:
1 cup powdered sugar
1 tablespoon meringue powder
Water, for icing consistency

1.Preheat oven to 350 degrees F.
2.Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes.
3.Place on ungreased baking sheet and bake for about 8 minutes.
4.While the cookies are baking, make the icing by combining powdered sugar and meringue powder. Add 1 teaspoon of water at a time until it reaches desired consistency.
5.Decorate cookies with royal icing. Allow to dry for 1 hour.

Rating/comments: (8.5/10)-the cookies are yummy but the icing may be too overpowering

1/2 cup (1 stick) unsalted butter softened
1/2 cup confectioners sugar
3 tablespoons fresh lemon juice
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely ground walnuts
2 teaspoons fresh lemon zest
1/3 cup confectioners sugar(to coat)

1.beat together butter and 1/2 cup sugar in bowl until creamy. Add lemon juice and vanilla. On low speed ,beat in flour,nuts and zest (dough will be slightly stiff). Wrap in plastic and refrigerate 1 hour
2.heat oven to 325 degrees. Pinch off heaping tablespoonfuls of dough. Roll into balls. Place 1-2 inches apart on ungreased baking sheets
3.bake cookies for 16-18 minutes, or until slightly browned near the bottoms of the cookies. sift remaining 1/3 confectioners sugar over still-warm cookies to coat.

rating/comments: (7.5/10) I'm not a big fan of a dryer type cookie and that is what these cookies are.
Here is an easy and yummy recipe to make for the holidays :)

1 (12oz) bag white chocolate chips
1 box pepermint candies

1.Line baking sheet with waxed paper.
2.Microwave morsels in medium, microwave-safe bowl on MEDIUM-high (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
3.Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
4.Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

1.Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2.Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
3.In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
4.Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling or leave them plain.

Comments/ratings:(10/10)-yummy in my tummy! so creamy and just the right size. Great for parties :)
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

Directions:In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Comments/rating: 8.5/10-very tasty but a little tart. went over well with party guests