Lemon Ginger Thumbprints Recipes
LEMON-GINGER THUMBPRINTS
Let refrigerated gingerbread cookies be your helper in making these lemon-filled thumbprint cookies--they're perfect for a party, or just for tea time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 60
Number Of Ingredients 3
Steps:
- Heat 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.
- Place graham cracker crumbs in shallow dish. Shape each piece of dough into 20 (1 1/4-inch) balls; roll in crumbs to coat. On ungreased large cookie sheet, place balls 1 inch apart.
- Bake 8 to 11 minutes or until almost set. Cool 2 minutes. With thumb or handle of wooden spoon, make slight indentation in center of each cookie. Remove cookies from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Place lemon curd in small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe small dollop of lemon curd into indentation in each cookie. Store in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 4 g, TransFat 1 g
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