Jane, someone wrote to me and asked the same thing. I haven't tried that, but I ran across a recipe from a Sunset magazine that is similar, but with orange instead of lemon and with dried cranberries. The recipe was the winner of a Sunset cookie bake-off contest so it must be very good. Dried cranberries are good in muffins, so why not cookies. I doubt it would spoil the taste at all. If you try it please let us know how they turn out. Jen

I've made this couple times after having it on a cruise. Does not freeze well! I know! :o) Chilled Strawberry Bisque 2 cups frozen strawberries 1 cup milk 1/2 cup of heavy cream (whipping cream) 1/2 cup sour cream 2 Tbsp. sugar fresh mint for flavor and garnish Puree strawberries, milk, cream and sour cream in blender or food processor until smooth. Stir in sugar. Chill 8 hours or overnight in refrigerator before serving.

This corn & pecan dip has gotten raves on the Food Forum. Corn & Pecan Dip 2 8-oz. pkg cream cheese, softened ¼ c. lime juice 1 Tbsp ground cumin 1 Tbsp ground red chiles (I used 2 tsp cayenne and it was plenty hot) ½ tsp salt dash black pepper ¼ c vegetable oil 1 16-oz. can whole-kernel corn, drained 1 c. chopped pecans 1 small onion, diced (I like more) In a large bowl, combine all ingredients except corn, pecans, and onion. Beat until smooth with electric mixer on medium speed. Stir in corn, pecans, and onion. Serve with tortilla chips Or how about the classic spinach & artichoke dip? This recipe is from Southern Living. FLORENTINE ARTICHOKE DIP 1 (10-ounce) pkg frozen chopped spinach, thawed 2 (6 1/2-ounce) jars marinated artichoke hearts, drained & chopped 3 garlic cloves, finely minced 1/2 c. mayonnaise 12 oz cream cheese, softened 2 Tbsp fresh lemon juice 1 c. freshly shredded Parmesan cheese 1 1/2 c. French breadcrumbs, (homemade...see note) 2 Tbsp butter, melted DRAIN spinach; press between layers of paper towels to remove excess moisture. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well. SPOON into a lightly greased 11" x 7" baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture. BAKE uncovered at 375° for 25 minutes. Serve with assorted crackers, bagel chips, or breadsticks NOTE: To get 1 1/2 cups breadcrumbs, tear off a piece of baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs, tear off another chunk, and repeat procedure until you get 1 1/2 cups These toasts are excellent. Robust Onion Cheese Toast 1 cup mayonnaise 1 8-zs pkg cream cheese, softened 4 oz blue cheese, crumbled 2 Tbsp chopped parsley 2 Tbsp minced onion ½ teaspoon minced garlic ½ teaspoon hot pepper sauce ½ teaspoon white pepper 1 loaf sliced cocktail rye bread Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance. Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve. To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10  15 minutes until toasts are puffy and slightly brown.

Potpie, I've made this recipe for years Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. CREAM CHEESE COOKIES 1½ C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla ½ tsp almond extract 3½ C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy