Lemon Pistachio Blackberry Thumbprints

(5)
  6 reviews
  • 25 min prep time
  • 35 min total time
  • 7 ingredients
  • 36 servings

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

Directions

  1. 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. 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. 3 Bake 10 to 13 minutes or until set but not browned. Remove to cooling racks. Cool 3 minutes.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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