These thumbprints are soft and melt in the mouth ginger cookies which have a little puddle of lemon curd baked into it. To temper the spiciness of the ginger and bite of the lemon curd, I like to drizzle melted white chocolate over them but dark chocolate would bring a grown up bitter richness that works very well especially against the ginger.
Thumbprints are an old fashioned cookie popular in America. They conjure up images of festive holiday cookie swaps I’ve read about on blogs and this article by Martha Stewart and long to be part of. Perhaps I should start the tradition here in Yorkshire this year! (Scribbles idea in notebook for later this year 😀 ).
Thumbprints are supremely easy to make as you simply roll them into a ball, poke a hole in (with your thumb traditionally but I use the handle of a wooden spoon) and fill with something gooey before baking.
Cornflour and icing sugar in the cookie dough help give a melting moment sort of vibe to these tender little shortbreads and that luxuriously thick and rich lemon curd sends them to another level of delectability. I bet kiddies would just love to have a go at making them. As well as being something a little different but delicious to eat, it’s really relaxing to make them as they are just so easy. Give them a try and don’t forget to let me know how you get on 😀