PREHEAT oven to 350º F.
PREPARE 18 cookies following tub directions; however, bake for 15 to 16 minutes until crisp and golden brown but not burnt. Crisp cookies will make it easier to grind the cookies later. Let cookies cool completely on wire racks.
LINE baking sheet with wax paper.
CRUMBLE cookies into food processor container; cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. (If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.)
ROLL or scoop mixture into 1-inch balls and place on prepared baking sheet. Refrigerate for 1 hour.
MICROWAVE morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
DIP balls completely into melted morsels with fork. Use side of bowl or shake gently to remove excess chocolate. Return to baking sheet. Top each truffle with piece of ginger. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.
• If you do not have a food processor, the cooled, crisp cookies can be finely chopped with a knife, placed in bowl and then mixed with cream cheese. This will result in a less ground cookie truffle.