Each bite of these sugar cookies promises a bit of sweet jam and a drizzle of sweet icing.
Bake-Off® Contest 46, 2013
Joan Cossette
Colbert, Washington
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1
-
roll Pillsbury™ refrigerated sugar cookie dough
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1/2
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cup shelled salted roasted pistachios, chopped
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1/3
-
cup Pillsbury BEST® All Purpose Flour
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1
-
teaspoon grated lemon peel
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1/2
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cup seedless blackberry jam
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1
-
cup powdered sugar
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1
-
tablespoon honey
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.
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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.
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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
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 90
- Calories from Fat
- 25
% Daily Value
- Total Fat
- 3g
- 5%
-
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 1/2g
- Cholesterol
- 0mg
- 0%
- Sodium
- 50mg
- 2%
- Total Carbohydrate
- 15g
- 5%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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