Basic Cream-Cheese Cookies-Part 2

1. 2. GINGER-chocolate shortbread: Heat oven to 325~F.
2. Omit grated lemon peel.
3. Beat 3 tbsp.
4. ground ginger and 1 tbsp.
5. molasses into dough; stir in 2 tbsp.
6. finely chopped crystallized ginger.
7. Pat unchilled dough into two lightly greased 8-inch round cake pans; score each deeply into 12 wedges.
8. Bakei 40 minutes.
9. Remove in one piece from pans to cool.
10. Drizzle with melted semisweet chocolate (four 1-ounce squares); decorate with additional chopped crystalized ginger, if desired.
11. Cut into wedges along score marks.
12. Makes 2 dozen.
13. 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.
14. Place 1/8 tsp. each mini chocolate chips and chopped pecans on each side of each round.
15. Brush edges of rounds with water; fold over; press to seal.
16. Bake 10 to 12 minutes.
17. Glazei with Quick Confectioner's Icingi (recipe at the ends of the variations of recipes); drizzle with melted semi sweet chocolate (two 1 ounce squares).
18. Makes about 5 dozen.
19. 4. RICH ALMOND SNOWDROPS: Beat 1/2 tsp. almond extract into dough; stir in 1 cup finely chopped almonds.
20. After chilling, shape into 1-inch balls.
21. Bake 12 to 15 minutes.
22. While still warm, roll in confectioners' sugar; sprinkle with additional chopped almonds.
23. Makes about 4 dozen.
24. 5. NUTTY BANANA SPICIES: Beat 2 small ripe bananas, mashed (about 1 cup) and 1 teaspoon ground allspice into dough.
25. Drop unchilled dough by tablespoonfuls; sprinkle with chopped candied orange peel and slivered pecans.
26. Bake 10 to 12 minutes.
27. Makes about 4 dozen.
28. -----.