Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ 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 seedless blackberry jam
1
cup powdered sugar
1
tablespoon honey
Preparation
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.
In large bowl, break up cookie dough. Add pistachios, flour and lemon peel. Mix with wooden spoon or knead with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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.
Bake 10 to 13 minutes or until set but not browned. Remove to cooling racks. Cool 3 minutes.
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.
