Basic Cream-Cheese Cookies-Part 2

---------- Recipe via Meal-Master (tm) v8.05

Title: Basic Cream-Cheese Cookies-Part 2
Categories: Cookies
Yield: 16 servings

Mary wilson bwvb02b
Variation continued...

2. GINGER-CHOCOLATE SHORTBREAD: Heat oven to 325~F. Omit grated lemon
peel. Beat 3 tbsp. ground ginger and 1 tbsp. molasses into dough; stir in
2 tbsp. finely chopped crystallized ginger. Pat unchilled dough into two
lightly greased 8-inch round cake pans; score each deeply into 12 wedges.
Bake 40 minutes. Remove in one piece from pans to cool. Drizzle with
melted semisweet chocolate (four 1-ounce squares); decorate with additional
chopped crystalized ginger, if desired. Cut into wedges along score marks.
Makes 2 dozen.

3. CHOCOLATE-PECAN MOON PIES: Omit grated lemon peel, after chilling,
roll out dough to 1/8-inch thickness; cut into 2 1/2 inch scalloped rounds.
Place 1/8 tsp. each mini chocolate chips and chopped pecans on each side of
each round. Brush edges of rounds with water; fold over; press to seal.
Bake 10 to 12 minutes. Glaze with Quick Confectioner's Icing (recipe at the
ends of the variations of recipes); drizzle with melted semi sweet
chocolate (two 1 ounce squares). Makes about 5 dozen.

4. RICH ALMOND SNOWDROPS: Beat 1/2 tsp. almond extract into dough;
stir in 1 cup finely chopped almonds. After chilling, shape into 1-inch
balls. Bake 12 to 15 minutes. While still warm, roll in confectioners'
sugar; sprinkle with additional chopped almonds. Makes about 4 dozen.

5. NUTTY BANANA SPICIES: Beat 2 small ripe bananas, mashed (about 1
cup) and 1 teaspoon ground allspice into dough. Drop unchilled dough by
tablespoonfuls; sprinkle with chopped candied orange peel and slivered
pecans. Bake 10 to 12 minutes. Makes about 4 dozen.

-----