wowwww....trying to think what I haven't served this with! It goes with veggies (raw), chips, or topping on Mexican dishes..... ~~~~~~~~~ 1 8-ounce package cream cheese , softened 1 cup of your favorite thick-n-chunky type salsa 1 Tablespoon chopped fresh cilantro (optional) 1. Beat cream cheese with electric mixer until smooth. 2. Add salsa; mix until well blended. Refrigerate. 3. Sprinkle with cilantro, if desired.

1 cup butter or margarine 1/4 cup + 1 1/2 tablespoons powdered sugar 1 1/4 cups flour 1/2 cup cornstarch 1/4 teaspoon almond extract 1/4 teaspoon orange extract Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Sift in flour and cornstarch, mix well. Add flavorings, blending well. Chill 1-2 hours. Shape dough into 1-inch balls and place 3" apart on greased cookie sheet. Flatten each cookie with the bottom of a small glass dipped in water. Bake in a preheated oven at 350 degrees for 10 minutes. (Cookies do not brown, but should be cooked through to center). Carefully remove to wire cooling rack (cookies very fragile). Spread cookie glaze evenly over each while still warm. Cool and store in airtight containers. ~~~~~~~~~~~~~~~~~~~ Cookie Glaze: 1 cup powdered sugar 1 tablespoon melted butter 1 tablespoon lemon juice 1 tablespoon orange juice Combine ingredients; whisk until smooth. Yields 2 dozen.