Gingerbread Lemon Thumbprint Cookies

 

 

paleo ginderbread

A new invention has just been created: gingerbread cookies filled with a luscious lemon cream.

They have a crispy, spicy cookie and a creamy, tangy filling; perfect for Christmas! And all holidays, really :). These cookies are insane. Really. And insanely easy to make. Just a few ingredients from your cupboard and… boom! You’ve got yourself some delicious dairy-free, grain-free, refined sugar-free cookies to be inhaled by your family! Below, at the bottom of the page, I have a few tips for you that will make these cookies even better. Enjoy, and happy Hanukkah, and Merry Christmas!!!

Gingerbread Lemon Thumbprint Cookies
Gingerbread cookies filled with a luscious lemon cream
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For the lemon curd
  1. 2 large eggs, plus 2 egg yolks
  2. 6 Tbs (¼ cup plus 2 Tbs) fresh lemon juice, strained
  3. 2 Tbs fresh lemon zest
  4. ¼ cup honey
  5. ¼ cup coconut oil
For the gingerbread cookie
  1. 2 cups blanched almond flour
  2. 1 Tbs coconut flour
  3. ¼ tsp baking soda
  4. 1 tsp allspice
  5. 2 tsp ground cinnamon
  6. 2 tsp ground ginger
  7. ¼ cup coconut oil
  8. ¼ cup unsulphured blackstrap molasses
For the lemon curd
  1. In top of a double boiler, whisk (using a metal whisk) together all the lemon curd ingredients except for the coconut oil.
  2. Place the double boiler over high heat, and continue to whisk the mixture until it starts to thicken, about 8-10 minutes.
  3. Immediately remove it from the heat and whisk in the coconut oil until smooth and creamy.
  4. Spoon the curd into an airtight glass container and refrigerate while you make the cookies.
For the gingerbread cookies
  1. Preheat your oven to 350° and line a cookie sheet with parchment paper.
  2. In the bowl of a food processor, pulse together all the dry ingredients.
  3. Pulse in the wet ingredients and process until it forms a dough.
  4. Form the dough into 1 Tbs–sized balls and place on the baking sheet.
  5. Make a deep thumbprint in the dough balls, and note that they will spread a bit.
  6. Bake for 10 minutes, them let them cool fully. The cooling will make them crispy and cool so the curd doesn’t melt.
  7. Scoop a dollop of curd into each cookie and enjoy!
Notes
  1. · When making the curd, make sure to whisk the mixture the entire time, so the egg whites don’t clump.
  2. · The cookie dough will stay together if, when you’re forming the balls, you squeeze the dough. That way, the coconut oil can hold it together. Also, make the thumbprint pretty deep, because the cookies spread slightly when baked.
  3. · The cookies only need to bake for ten minutes. Though they may seem under done when they come out, once they cool, they will crisp up.
  4. · Scoop the lemon curd into the cookies right before you serve them. Store all the leftover curd in the fridge.
Goodies Against The Grain http://goodiesagainstthegrain.com/
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