The Bake-Off is Coming: Lemon Pistachio Blackberry Thumbprints Recipe

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

I appreciate the power of a promise. And these cookies, designed by Joan Cossette of Colbert, WA offer a delectable one: "Each bite of these sugar cookies promises a bit of sweet jam and a drizzle of sweet icing." Oh, yum.

Lemon Pistachio Blackberry Thumbprints

Prep Time: 25 Min Total Time: 35 Min Makes: 36 servings

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 Blackberry Jam
• 1 cup powdered sugar
• 1 tablespoon honey

Procedure

1. Heat oven to 325°F. Line large cookie sheets with parchment paper. 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.
3. Shape dough into 1-inch balls.
4. 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.
5. Bake 10 to 13 minutes or until set but not browned. Remove to cooling racks. Cool 3 minutes.
6. 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.