Lemon-Ginger Thumbprints

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

da4eda51-fc58-49ff-912e-c462aa9c46c2

Prep Time 45 min
Total Time 1 hr 5 min
Servings 36

Ingredients

1: roll (18 oz) refrigerated gingerbread cookies

3: tablespoons graham cracker crumbs

1/2: cup lemon curd or lemon pie filling

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 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.
2 Place graham cracker crumbs in shallow dish. Shape each piece of dough into 12 (1-inch) balls; roll in crumbs to coat. On ungreased large cookie sheet, place balls 1 inch apart.
3 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 15 minutes or until completely cooled.
4 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.