---------- 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.