3/4 c. shortening
1 c. sugar
1 egg
4 tsp. light molasses
2 c. flour, sifted
2 tsp. grated orange peel
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1 (3 oz.) pkg. cream cheese
1 c. heavy cream, whipped
1/3 c. powdered sugar
1/2 tsp. orange extract
1 to 1 1/2 c. sliced peaches, drained

Cream shortening and sugar until light. Beat egg until light and stir in molasses; add to creamed mixture. Sift dry ingredients together. Add dry ingredients, 1/4 at a time, beating well after each addition. Form into an oblong roll. Slice as for refrigerator cookies. Bake in moderate oven (350 degrees) 10 to 12 minutes. To make a cookie crust pie, cut off 1/3 of the dough. Roll into circle on a well floured surface. Roll 1 inch larger than a 9 inch pie pan. Cut circle into 4 pie shaped wedges. Place a spatula under each wedge and place in a pie pan. Seam edges together with fingers. Bake in moderate oven at 350 degrees 10 to 12 minutes. Cool. Soften cream cheese. Ad 1/3 cup heavy cream. Beat until smooth. Add 2/3 cup heavy cream. Beat until thick. Fold in powdered sugar and orange extract. Fold in peaches and orange peels. Spread in pie shell. Chill 3 to 4 hours.