Here's the recipe for my Lemon Curd & Gooseberry Biscuits in process.
Make the thumbprint filling. I used 1/3 cup lemon curd and 1/3 cup drained gooseberries. Smoosh everything together until smooth, and place the mixture in the fridge to firm up.
Cream the creamables. Butter and good-old white sugar. Yup...this has an oatmeal sugar cookie base.
Combine wet ingredients: egg and vanilla.
Combine the dry ingredients. Make sure you grind the oatmeal before you measure.
Scoop, thumbprint, and fill the dough balls with about 1/2 teaspoon of the firmed-up lemon curd/gooseberry mixture.
Bake, cool, and glaze. To melt the dark chocolate chips, I used a really simple double boiler: a bowl sitting atop a pan with simmering water. Dip the cookies, top-sides down, into the chocolate and cool on wire racks.