Lemon-Ginger Thumbprints

  • Prep Time 1 hr 15 min
  • Total Time 1 hr 30 min
  • Servings 60

Ingredients

Ingredients

1
roll (30 oz) Pillsbury™ refrigerated gingerbread cookies
1/3
cup graham cracker crumbs
1
jar (10 oz) lemon curd or 1 cup lemon pie filling

Directions

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 20 (1 1/4-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 completely, about 15 minutes.
  • 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.

Notes










Tips

Expert Tips

Rich and tangy lemon curd, a thick sauce almost with the consistency of a pudding, can be found in the jams and preserves section of the supermarket.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
4%
Trans Fat
1g
1%
Cholesterol
5mg
2%
Sodium
50mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
4g
4%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.