Ginger-Lemon Delights Out of all the cookies I made for the holidays, these were my favorite! The lemon is the perfect contrast with the ginger. If I had my way I would have eaten the entire batch instead of giving them away as presents. They were so good in fact that I would happily make them all year long. There were only 2 things that I did differently... 1) I added a little bit of water to the glaze to thin it out a bit. It seemed slightly thick to me at first, so I thinned it out with 1/2 teaspoons of water as I went and it was perfect. 2) I didn't use crystalized ginger and instead sprinkled ginger sugar on top of the cookie (bought at a specialty spice store). It was perfect. It gave that sweet gingery taste without having larger chunks of ginger to deal with. @ mealeo - You might be able to use orange instead of the lemon. In my cooking experience, I seem to recall orange going rather well with ginger - although I did not use it for this recipe. @ AvaAa - I would suspect that azzarria7 is correct that it doesn't start with the Gingerbread Cookie Mix because its usually only available seasonally. However, I used the Gingerbread Cookie Mix last year for regular gingerbread and found that I actually preferred the taste of this cookie over the regular Gingerbread Cookie Mix.

Hazelnut Cappuccino Crinkles I really enjoyed these cookies, but found that some of the ingredients were rather hard to find. I went to 4-5 different grocery store chains before I was able to find the mix, and I ended up calling around to find the hazelnut syrup. They aren't very "hazelnutty", but I feel that the hazelnut syrup was definitely needed to cut down the bitterness of the coffee. They were really easy to make, but did have to cool for a bit because the chocolate on the bean started to melt almost immediately. I would definitely make them again.