One of my all-time favorite desserts, raspberry gratins are a cinch to make if you have frozen, unsweetened raspberries on hand, as I always do, and good store-bought cookies. I give two variations: one is made with packaged chocolate chip cookies - who doesn't love the combination of chocolate and raspberries? - and one with buttery shortbread. (I use Mrs. Fields individually wrapped boxed chocolate chip cookies and Walkers Pure Butter Shortbread from the supermarket, although other brands - or even homemade cookies - can be substituted.)