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Prep 1hr15min
Total1hr30min
Servings60
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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
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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.
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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.
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