Lemon Ginger Thumbprint Cookies

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READY IN: 50mins
SERVES: 36
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 1/2 ounce) roll refrigerated gingerbread cookie dough
  • 3
  • 12
    cup lemon curd or 1/2 cup lemon pie filling
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DIRECTIONS

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