I have to admit, if someone told me a few years ago that I’d one day be buying premade gingerbread cookie dough I would have tipped over laughing. Me? Buy cookie dough that someone else had made? No way! Not when I’ve authored more than a few of my own cookie recipes!
But store-bought cookie dough doesn’t have to turn into a bland, boring cookie. All it takes is a little imagination and you can come up with some truly scrumptious concoctions. And without all that mess in your kitchen!
Add this Gingerbread Turtle Thumbprint Cookies to your holiday cookie jar, courtesy of the folks at Pillsbury. Everyone will think you spent all day baking and only you and I will know how they really came to be.
- 1 roll (30 oz) Pillsbury® refrigerated gingerbread cookies
- (Get a coupon for $1 off Pillsbury Refrigerated Cookie Dough here)
- 2/3 cup all-purpose flour
- 2 egg whites, beaten
- 2 cups finely chopped walnuts
- 1 cup dulce de leche or caramel dessert topping
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees.
- In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 40 balls. Place egg whites in shallow bowl. Place chopped walnuts in another shallow bowl. Dip each ball into egg whites, then roll each ball in chopped walnuts. Place cookies 2 inches apart on ungreased cookie sheets. Press thumb in center of each cookie to make indentation.
- Bake 10 to 14 minutes or until cookies are set around edges. Remove cookies to cooling rack to cool completely, about 30 minutes. Place 1 teaspoon dulce de leche in indentation of each cookie.
- In small microwavable bowl, microwave chocolate uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chocolate is melted and smooth. Drizzle chocolate mixture over cookies.