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. —–