Lemon Raspberry Gingerbread Tassies

1 roll refrigerated gingerbread cookies
1 jar lemon curd (10 to 12 ounces)
2 tablespoons condensed milk
2 tablespoons raspberry jam

Preheat oven to 350 degrees. Lightly grease 30 mini muffin cups. Cut
the cookie dough into 30 equal pieces and roll into balls. Press the dough
into muffin cups onto bottom and up sides. Bake the dough 9 minutes and
remove (do not turn oven off). Using the end of a wooden spoon or wooden
handle on a spatula, press dough back down into cup bottom. Return to oven
for 4 more minutes. Remove from oven and cool in pan on wire rack 8 minutes.
Carefully remove baked dough from cups and cool completely on wire racks.
Store the baked dough in a tin (will keep several weeks). Combine the lemon
curd and condensed milk. Fill the baked dough as needed. Curd will keep in
refrigerator two weeks. Top the lemon curd with 1/4 teaspoon raspberry jam
before serving.