Beery - Spa Princess Cookbook

Makes 8 to 10 servings

Into a large punch bowl, pour fresh orange juice through a strainer to catch pulp and seeds.

Add cran-apple juice and sparkling water. Stir with a large spoon to blend.

Add frozen berries as ice cubes and serve immediately.

Makes 12 bites

Line a cookie sheet with foil. Remove ice cream from freezer and set aside to soften.

Carefully pull apart wafers for a total of 24 individual sections.

Scoop 1 to 2 tablespoons of softened ice cream onto 12 wafer sections, and then top with remaining wafers, pressing down lightly.

With a small spatula, smooth excess ice cream from sides of wafers and dip each edge into sprinkles or colored sugar.

Place each completed cookie on the foil-lined cookie sheet. Cover and freeze for at least 30 minutes or until ready to serve.

Makes 2 servings

Place strawberries and melon in a blender. Blend until smooth.

Add orange and pineapple juices and blend together with fruit.

Pour mixture over crushed ice in glasses.

Serve with a decorative straw or garnish each serving with a strawberry or slice of pineapple if desired.

Makes 14 to 16 cookies

Preheat oven to 375 degrees F. Line a cookie sheet with foil and spray lightly with nonstick cooking spray. Set aside.

In a large mixing bowl, cream the butter and sugars with an electric mixer. Add vanilla and egg, blending until smooth. Place flour, baking soda, cinnamon, apple pie spice, and salt in a medium bowl and whisk together.

Add flour mixture to the butter mixture and stir together with a large spoon or spatula. Fold in the cranberries or raisins, oats, and nuts, if using.

Drop cookie dough by even heaping tablespoons onto prepared cookie sheet. Leave at least 2 inches between each cookie.

Bake about 15 minutes or until golden brown.

Remove from oven and cool on cookie sheet for 5 minutes before removing and cooling another 10 minutes on a wire rack. Store in an airtight container for up to 5 days.

Makes 8 servings

In a large bowl, combine lime juice and sugar. Stir to blend until sugar is completely dissolved.

Stir in soda, cherry juice or grenadine syrup, and vanilla. Add crushed ice and garnish each serving with a maraschino cherry and lime slice. Serve immediately.

Makes 24 cookies

Preheat oven to 375 degrees F. Line two cookie sheets with foil and spray with nonstick cooking spray. Set aside.

Cream butter in a large mixing bowl. Add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.

Combine flour, baking soda, and salt in a separate bowl. Add to creamed mixture, blending well.

Divide dough in half. Roll each portion to 1/4 inch thickness on a work area lightly sprinkled with powdered sugar. Cut out dough with a foot-shaped cookie cutter.

Place cookies 2 inches apart on prepared cookie sheets. Bake for 8 to 10 minutes, or until just a hint of light brown appears.

Remove from oven and cool on cookie sheets for 5 minutes, then remove to wire racks and cool for at least another 15 minutes before frosting and decorating.

Combine meringue powder, powdered sugar, warm water, and vanilla in a medium bowl.

Mix with an electric mixer, starting on low speed until ingredients are combined. Then beat on high speed for 2 to 3 minutes.

Divide frosting in separate bowls and add desired food coloring to each.

Decorate feet cookies with candies to create painted toenails.