Cranberry Lemon Frost Cookies

Cranberry Lemon Frost Cookies

Cranberry Frost

12 cranberries, pushed through garlic press3 Tbsp. sugar

Spread on parchment to dry, crush.

Lemon Cookies

Oven 375- parchment cookie sheets

1 1/2 cups flour1/2 tsp. baking powder1/4 tsp. baking soda1/2 tsp. salt1/4 lb. butter; soft3/4 cup sugar1 egg1/2 cup sour cream2 tsp. grated lemon zest

Mix flour with salt and powders. Cream butter and sugar, then add eggs, then zest and sour cream, then flour mixture. Refrigerate 1 hour. Drop rounded teaspoon-fulls on parchmented cookie sheet. Bake 15 minutes.


Icing

2 Tbsp. cream cheese2 Tbsp. lemon juice1 cup confectioners’ sugar

Whip together; spread on cookies after they have cooled and after cranberry frost is ready to sprinkle on immediately. For transport, stack cookies only before icing.

Spinach Artichoke Gotta-have Dip

Spinach Artichoke Gotta-have Dip

1 package frozen spinach, thawed and squeezed dry
1 package cream cheese, softened
1 large jar marinated artichoke hearts, drained
1 package italian blend cheeses
1 cup miracle whip
1/4 cup grated onion
2 cloves minced
1/2 tsp seasoning salt
sprinkle of fresh nutmeg
pinch of cayenne

~Mix, bake at 350 for 15 minutes~