Total Time
50mins
Prep 5 mins
Cook 45 mins

Source: Pillsbury cookbook - extra easy!!

Ingredients Nutrition

  • 1 (16 1/2 ounce) roll refrigerated gingerbread cookie dough
  • 3 tablespoons graham cracker crumbs
  • 12 cup lemon curd or 12 cup lemon pie filling

Directions

  1. Preheat oven to 350°F.
  2. Cut cookie dough into 3 equal pieces.
  3. Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
  4. In shallow dish, place graham cracker crumbs.
  5. Shape each piece of dough into twelve 1-inch balls; roll in crumbs to coat.
  6. Place 1 inch apart on ungreased cookie sheet.
  7. Bake 8-11 minutes or until cookies are almost set.
  8. Cool 2 minutes on cookie sheet.
  9. With thumb or handle of wooden spoon, make slight indentation in center of each cookie.
  10. Remove cookies from cookie sheet.
  11. Cool completely, about 15 minutes.
  12. In small resealable plastic bag, place lemon curd; partially seal bag.
  13. Cut small hole in one bottom corner of bag.
  14. Squeeze bag to pipe dollop of lemon curd into indentation in each cookie.
  15. Store in refrigerator.