Ginger- Lemon Thumbprints

By cuznvin

Ingredients

• Here’s what you’ll need:
• Yield: 22 cookies
• For cookies:
• Unsalted butter 8 tablespoons (4 ounces), softened
• Confectioners’ sugar 2/3 cup (2 2/3 ounces)
• Ground ginger 1 1/4 teaspoons
• Table salt 1/4 teaspoon
• Yolk from large egg 1
• Crystallized ginger, finely chopped 3 tablespoons
• Pure vanilla extract 1/2 teaspoon
• All-purpose flour 1 1/3 cup (6 ounces)
• For rolling:
• Granulated sugar 3 tablespoons
• For filling:
• Lemon Curd 1/2 cup
• (see recipe below or use store-bought)

Preparation

Step 1

Heat the oven to 350°F. Line one large or two medium cookie sheets with nonstick liners.



2. Put the butter, confectioners’ sugar, ground ginger and salt in a large bowl. Beat with an electric mixer on low speed until smooth and blended, about 1 minute. Add the yolk, chopped crystallized ginger and vanilla extract and beat until blended. Add the flour and beat on medium-low speed until just blended, about 1 minute.



3. Put the granulated sugar in a ramekin and set aside. Using a mini ice cream scoop (1 tablespoon size), scoop out the dough and roll dough mounds between your palms to form 1-inch balls. Roll the balls in the reserved granulated sugar and arrange on the prepared cookie sheet about 1 1/2 inches apart. Using a finger, press down into the middle of each mound to make a well that’s almost down to the bottom. Don’t worry if the edges are slightly cracked.



4. Bake until the tops look dry and the bottoms are light brown, 12 to 14 minutes. Let the cookies sit for 5 minutes and then transfer them to a rack to cool completely. Fill and serve immediately or cover and stow at room temperature. Just before serving, use a small spoon to drop a scant 1/2 teaspoon or more of the lemon curd into the indentations of each cookie.



Switch-Ins:



* In place of the ground ginger and crystallized ginger, switch in one or more of the following:

Nuts, toasted and finely chopped 1/4 cup

Pure vanilla extract 1/2 teaspoon (additional)

Lemon zest, finely grated 2 tablespoons



* In place of the lemon curd, switch in the following:

Fruit preserves 1/2 cup



* Eliminate the ground ginger and crystallized ginger from the cookie recipe and, in place of the lemon curd, switch in one of the following:

Peanut butter 1/2 cup

Nutella 1/2 cup

Dulce de Leche 1/2 cup





Homemade Lemon Curd

Makes 2/3 cup.



3 tablespoons unsalted butter

1/3 cup granulated sugar

1/4 cup fresh lemon juice

1 tablespoon finely grated lemon zest (I use microplane for zesting)

Pinch of table salt

1 large egg*

1 yolk from large egg

To make the lemon curd:

1. Melt the butter in a small saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest and salt. Whisk in the yolks until well blended. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat a spatula and hold a line drawn through it with a finger, 4 to 6 minutes. If you have an instant read thermometer, the temperature will be 160 F. Don't let the mixture boil.



2. Strain the curd into a clean, small bowl, discard the zest and cover the surface directly with plastic wrap. Let cool at room temperature and refrigerate until chilled or up to 3 weeks or freeze up to 1 month.