Lemon Ginger Thumbprints Recipes

LEMON-GINGER THUMBPRINTS

Steps:

• 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.
• 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.
• 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.
• 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.

LEMON CURD THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
• Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
• Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PINK-LEMONADE THUMBPRINTS

Steps:

• Preheat oven to 325 degrees. Whisk together flour, 1/2 cup confectioners' sugar, and salt in a bowl. In a large bowl, beat butter with 1/4 cup confectioners' sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
• Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets, 2 inches apart. Freeze 10 minutes.
• Bake 10 minutes. Remove sheets one at a time and press the end of a wooden-spoon handle into center of each ball to indent. Continue to bake until golden on bottoms, 16 to 18 minutes more. Let cool completely on sheets on wire racks.
• Whisk together remaining 1 1/4 cups confectioners' sugar and 2 tablespoons lemon juice with raspberry in a bowl, breaking up berry. Dust cookies with sugar, spoon glaze into indents, and let set, 10 minutes. Cookies can be stored in a single layer at room temperature up to 1 week.

LEMON GINGER THUMBPRINT COOKIES

Steps:

• Preheat 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.
• In shallow dish, place graham cracker crumbs.
• Shape each piece of dough into twelve 1-inch balls; roll in crumbs to coat.
• Place 1 inch apart on ungreased cookie sheet.
• Bake 8-11 minutes or until cookies are almost set.
• Cool 2 minutes on cookie sheet.
• With thumb or handle of wooden spoon, make slight indentation in center of each cookie.
• Remove cookies from cookie sheet.
• Cool completely, about 15 minutes.
• In small resealable plastic bag, place lemon curd; partially seal bag.
• Cut small hole in one bottom corner of bag.
• Squeeze bag to pipe dollop of lemon curd into indentation in each cookie.
• Store in refrigerator.