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Lemon Pistachio Blackberry Thumbprints

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Lemon Pistachio Blackberry Thumbprints
  • Prep 25 min
  • Total 35 min
  • Servings 36
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Each bite of these sugar cookies promises a bit of sweet jam and a drizzle of sweet icing.
Apr 23, 2018

Ingredients

  • 1 roll Pillsbury™ refrigerated sugar cookie dough
  • 1/2 cup shelled salted roasted pistachios, chopped
  • 1/3 cup all-purpose flour
  • 1 teaspoon grated lemon peel
  • 1/2 cup seedless blackberry jam
  • 1 cup icing sugar
  • 1 tablespoon honey

Steps

  • 1
    Heat oven to 325°F. Line large baking sheets with parchment paper or spray with 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 baking sheets. With thumb or handle of wooden spoon, make indentation 3/4 inch wide in centre 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 icing 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

  • Tip 1
    To easily fill centres of each cookie, stir jam thoroughly. Place in plastic food storage freezer bag; cut small hole in one corner. Squeeze to fill.
  • Tip 2
    For ease in clean up, place parchment paper under cooling rack before drizzling cookies.
  • Tip 3
    Bake-Off is a registered trademark of General Mills ©2013

Nutrition Information

90 Calories, 3g Total Fat, 1g Protein, 15g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 36
Calories
90
Total Fat
3g
Saturated Fat
1g
Trans Fat
0.5g
Cholesterol
0mg
Sodium
50mg
Total Carbs
15g
Dietary Fiber
0g
Sugars
4g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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