Lemon Pistachio Blackberry Thumbprints

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.

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• Contest Name: BakeOff^® Contest
• Contestant Name: Joan  Cossette
• City: Colbert
• State: WA