Lemon Pistachio Blackberry Thumbprints
Reynolds Kitchens tip
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- 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
Heat oven to °F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature minutes to soften.
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.
Bake to minutes or until set but not browned. Remove to cooling racks. Cool minutes.
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.
Serving: Calories ; Total Fat g (Saturated Fat g); Sodium mg; Total Carbohydrate g (Dietary Fiber g); Protein g
Exchanges: / Starch, / Other Carbohydrate, / Fat
Crisco is a trademark of The J.M. Smucker Company
Smucker’s is a trademark of The J.M. Smucker Company.
Contest Name: BakeOff® Contest ,
Contestant Name: Joan Cossette
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