Lemon Ginger Thumbprint Cookies

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1 (16 1/2 ounce) roll refrigerated gingerbread cookie dough
• 3 tablespoons graham cracker crumbs
• 1/2 cup lemon curd or 1/2 cup lemon pie filling

Recipe

• 1 preheat oven to 350°f.
• 2 cut cookie dough into 3 equal pieces.
• 3 work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
• 4 in shallow dish, place graham cracker crumbs.
• 5 shape each piece of dough into twelve 1-inch balls; roll in crumbs to coat.
• 6 place 1 inch apart on ungreased cookie sheet.
• 7 bake 8-11 minutes or until cookies are almost set.
• 8 cool 2 minutes on cookie sheet.
• 9 with thumb or handle of wooden spoon, make slight indentation in center of each cookie.
• 10 remove cookies from cookie sheet.
• 11 cool completely, about 15 minutes.
• 12 in small resealable plastic bag, place lemon curd; partially seal bag.
• 13 cut small hole in one bottom corner of bag.
• 14 squeeze bag to pipe dollop of lemon curd into indentation in each cookie.
• 15 store in refrigerator.