---------- Recipe via Meal-Master (tm) v8.05
       Title: Basic Cream-Cheese Cookies-Part 1
  Categories: Cookies
       Yield: 16 servings
     3/4 c  Butter or margarine; soften
       3 oz Cream cheese; softened
     3/4 c  Granulated sugar
       1 tb Lemon peel; grated
       2 c  All-purpose flour
     1/4 ts Salt
       In a large bowl with electric mixer at medium speed, beat butter, cream
   cheese, sugar and lemon peel until light and fluffy; with mixer at low
   speed, beat in flour and salt to blend well. Flatten dough to disk shape;
   refrigerate wrapped in plastic, 30 minutes. Work with 1/4 dough at a time;
   keep remainder refrigerated. Heat oven to 350`F. Roll dough out to 1/8 or
   1/4-inch thickness on lightly floured surface and cut into desired shapes;
   or, mold into shapes. Place on ungreased cookie sheets, spacing about 1
   inch apart; bake 10 to 15 minutes, depending on thickness of dough, until
   light browned.  Cool completely on wire racks. Store in airtight container.
   Makes 2 to 6 dozen cookies, depending on size.
      Follow basic recipe above, with the variations below:
     1.  WALNUT-JAM CRESCENTS:  After chilling, roll one fourth dough at a
   time into 8-inch circle; cut each into 8 wedges. Stir 1 tsp. grated lemon
   peel into 1/4 cup apricot jam; spread over wedges. Chop 1/4 cup walnuts;
   sprinkle over wedges. Roll up from long side; curve ends in crescent shape.
   Bake 12 to 14 minutes.  When cool, sprinkle with confectioners' sugar.
   Makes 32.