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Lemon Pistachio Blackberry Thumbprints

Lemon Pistachio Blackberry Thumbprints

Reynolds Kitchens tip

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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 Smucker's® Seedless Blackberry Jam 
  • 1 cup powdered sugar 
  • 1 tablespoon honey 

Directions

Step 1

Heat oven to °F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature minutes to soften.

Step 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 inch balls. Place inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation / inch wide in center of each cookie. Spoon about / teaspoon jam into each indentation.

Step 3

Bake to minutes or until set but not browned. Remove to cooling racks. Cool minutes.

Step 4

In small bowl, mix powdered sugar, honey and tablespoon water until smooth. If necessary, stir in water, teaspoon at a time, until of drizzling consistency. Drizzle honey glaze over warm cookies. Store in covered container.

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servings

Step 8

Serving: Calories ; Total Fat g (Saturated Fat g); Sodium mg; Total Carbohydrate g (Dietary Fiber g); Protein g

Step 9

Exchanges: / Starch, / Other Carbohydrate, / Fat

Step 10

Carbohydrate Choices:

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Step 12

Crisco is a trademark of The J.M. Smucker Company

Step 13

Smucker’s is a trademark of The J.M. Smucker Company.

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Contest Name: BakeOff® Contest ,

Step 16

Contestant Name: Joan  Cossette

Step 17

City: Colbert

Step 18

State: WA

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