Lemon Ginger Thumbprint Cookies - roll

Method

• 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.