Lemon Ginger Thumbprints Recipes

LEMON CURD THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
• Mix the flour, ginger and cinnamon in a small bowl and set aside.
• Place the butter and sugar in a large bowl and beat on medium speed for almost 2 minutes until creamy with a hand-held mixer or with paddle attachment if using a stand mixer. Add the egg and mix well. Stop the machine and scrape down the sides of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed.
• Add the flour mixture and mix until the dough comes together. Don't overmix the dough.
• Take 25 gram pieces ( almost 1 tablespoon) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes 22 cookies. Using the back of a 1 teaspoon-sized rounded measuring spoon or your finger, press into the center of the dough to make an indentation.****
• Bake for almost 11-12 minutes or until the edges are lightly golden brown. Don't overbake so the cookies will stay soft. When the edges are golden brown but the middle is still soft, remove from the oven. If needed, you can press the middle of the cookie again with a clean measuring spoon. Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd. The filling will set while the cookies are cooling on the baking sheet.
• Lightly sift powdered sugar over the cooled cookies.

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.

EASY LEMON THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
• Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.

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.

THUMBPRINT COOKIES

Steps:

• For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
• Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
• Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
• Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.