dusted with flour. Roll to desired thickness and cut using the cookie cutters of your choice. Place on a cookie sheet. Bake for 10-12 minutes, but don’t let cookies get brown. Let cool on rack before moving them to a wire rack.
Recipe 3: Raspberry Punch Ingredients: • 1/2 gallon raspberry sherbet • 2 liters lemon-lime soda • 4 cups pineapple juice • Optional: fresh or frozen raspberries for garnish In a large punch bowl, add half of the sherbet and all of the soda and juice. Stir the sherbet with a wooden spoon until it combines with the liquid. Scoop out balls of the rest of the sherbet and include in the punch. Garnish with berries if desired.
