Gingerbread Thumbprints Recipes

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.

Steps:

• Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.
• Add molasses and egg; beat well.
• Gradually beat in flour mixture on low speed until well mixed.
• Preheat oven to 350°F.
• Shape dough into 1-inch balls. Roll in granulated sugar.
• Place 2 inches apart on ungreased baking sheets. These can be refrigerated and baked the next day.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown.
• As soon as the cookie comes out of the oven, make a "thumbprint" in the cookie using the back of a measuring spoon or end of a wooden spoon (or your thumb... but they are hot!).
• Cool 2 minutes on the cookie sheet before removing to a cooling rack.
• To make the glaze, combine butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
• Gradually beat in powdered sugar and milk until icing is of drizzling consistency.
• Fill thumbprints. Put in the fridge or a cool place so the glaze can set.