Gingerbread Thumbprint Cookies
- 3 cups all-purpose flour
- 2¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 6 tablespoons unsalted butter, softened
- ¼ cup unflavored vegetable shortening
- ¾ cup firmly packed light brown sugar
- ½ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup lemon curd
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
- In a large bowl, beat together butter and shortening with a mixer at high speed until smooth. Add brown sugar, beating until light and fluffy, approximately 2 minutes. Add molasses, beating until incorporated. Add egg and vanilla extract, beating until smooth. Add half of flour mixture, beating until incorporated. Add remaining flour mixture, beating until combined.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Place sugar in a medium bowl.
- Using a levered 2-teaspoon scoop, drop balls of dough into sugar, rolling to coat dough. Place balls 2 inches apart on prepared baking sheets.
- Using thumb or the back of a rounded teaspoon, press an indent-ation into tops of balls.
- Bake until cookies are puffed and edges are crisp, approximately 9 minutes. While cookies are still warm, re-press indentations into cookies. Let cool on baking sheets for 10 minutes.
- Transfer cookies to a wire cooling rack, and let cool completely.
- Before serving, fill indentations with a dollop of lemon curd.
MAKE-AHEAD TIP: Cookies can be made a day in advance and stored (unfilled) in layers separated by wax paper in an airtight container until ready to serve.