1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1 (8 ounce) can cut cream cheese, softened
1 2/3 cups white sugar
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon salt
3 cups hot milk
1 1/4 cups chopped celery
1/2 teaspoon salt
Beat cream cheese and sugar in large bowl until smooth. Add lemon juice, lemon zest and salt. Cut in lemon mixture until well mixed; or until mixture is thin. Spread into greased 9-in. round cookies.
Bake at 425 degrees F (220 degrees C) for 8 minutes. Remove from cookie sheet and cool on wire rack.