Bake-Off® Contest 46, 2013
Colbert, Washington

Lemon Pistachio Blackberry Thumbprints

Each bite of these sugar cookies promises a bit of sweet jam and a drizzle of sweet icing.

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6 reviews.
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  • prep time 25 min
  • total time 35 min
  • ingredients 7
  • servings 36
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
1/2
cup shelled salted roasted pistachios, chopped
1/3
cup Pillsbury BEST® All Purpose Flour
1
teaspoon grated lemon peel
1/2
cup seedless blackberry jam
1
cup powdered sugar
1
tablespoon honey

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Line large cookie sheets with parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 In large bowl, break up cookie dough. Add pistachios, flour and lemon peel. Mix with wooden spoon or knead with hands until well blended. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation 3/4 inch wide in center of each cookie. Spoon about 1/2 teaspoon jam into each indentation.
  • 3 Bake 10 to 13 minutes or until set but not browned. Remove to cooling racks. Cool 3 minutes.
  • 4 In small bowl, mix powdered sugar, honey and 1 tablespoon water until smooth. If necessary, stir in water, 1 teaspoon at a time, until of drizzling consistency. Drizzle honey glaze over warm cookies. Store in covered container.
  • 1 Heat oven to 325°F. Line large cookie sheets with parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 In large bowl, break up cookie dough. Add pistachios, flour and lemon peel. Mix with wooden spoon or knead with hands until well blended. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation 3/4 inch wide in center of each cookie. Spoon about 1/2 teaspoon jam into each indentation.
  • 3 Bake 10 to 13 minutes or until set but not browned. Remove to cooling racks. Cool 3 minutes.
  • 4 In small bowl, mix powdered sugar, honey and 1 tablespoon water until smooth. If necessary, stir in water, 1 teaspoon at a time, until of drizzling consistency. Drizzle honey glaze over warm cookies. Store in covered container.

EXPERT TIPS

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Expert Tips

To easily fill centers of each cookie, stir jam thoroughly. Place in plastic food storage freezer bag; cut small hole in one corner. Squeeze to fill.

For ease in clean up, place parchment paper under cooling rack before drizzling cookies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
50mg
50%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013