Making Christmas Cookies

Meg's Lemon Glaze (yes I invented my own instead of going to allrecipes.com)

Ingredients:
1 Lemon
2 cups powdered sugar

Directions:
Zest lemon. Set zest aside. Slice lemon, squeeze juice out. This should make roughly 1/4 cup of juice. If not, you may have to supplement with another lemon, or bottled lemon juice, although it also would not hurt to have less than the full amount.

Place 1 cup powdered sugar in a bowl. Mix lemon juice and zest into bowl. Slowly stir in the second cup of powdered sugar. If you are short 1 1/2 cups of powdered sugar from the beginning, get your dad's coffee grinder out of the cupboard. Clean out the remains of the rosemary you ground in it last time and did a crap job of cleaning. Mix granulated sugar into the grinder, and run it until you no longer hear the sugar grains hitting the sides. Do this three or four times, since the grinder only holds 1/2 cup of sugar at most. By the time you get the correct proportions into the bowl, the glaze will be thick and creamy, but fairly fluid. This is ok. Place on your favorite cookies or pound cake, and set aside in a cool place. It will harden in a little while and then you can place the cookies in a sealed container.

My day yesterday involved bad or missing ingredients and the best substitution I could come up with, so it was only somewhat productive because I lost a lot of time deviating from the recipe. Several of the recipes I wanted to do yesterday had to get moved to today. My cooking today seemed to go a bit better, and I managed to follow three recipes, invent two, and direct my dad and brother on making the appetizer for tonight's Christmas party. The cats are fed, the dishes are clean, and it looks like I might actually be dressed up for the party AND arrive on time, with the wrapped $5 gift for the gift game.

The only thing is the crackle-top ginger snaps didn't crackle-top themselves. I don't know why.