Lemon Pistachio Blackberry Thumbprints

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.