Lemon-Ginger Thumbprints

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

Ingredients

  • 1 roll (30 oz) refrigerated gingerbread cookie dough
  • 1/3 cup graham cracker crumbs
  • 1 jar (10 oz) lemon curd or 1 cup lemon pie filling

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
4%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
50mg
2%
Potassium
0mg
0%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
4g
Protein
1g
% 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.
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