Almond Thumbprint Cookies
Yield: 3 1/2 dozen 1 3/4-inch cookies
Source: Joy of Cooking Christmas Cookies
Ingredients:
- 1 1/2 c all-purpose flour
- 1/3 c cornstarch
- 3/4 tsp baking powder
- 1/4 tsp baking sode
- 1/4 tsp salt
- 3 1/2 tbsp unsalted butter, softened
- 3 tbsp corn or canola oil
- 1 tbsp light corn syrup
- 1/2 c sugar
- 1 ea egg
- 3/4 tsp very finely grated lemon zest
- 2 1/2 tsp vanilla
- 3/4 tsp almond extract
- Preheat the oven to 375 F. Lightly grease cookie sheets
- Using wire whisk, thoroughly stir together flour, cornstarch, baking powder, baking sode and salt, set aside.
- Using an electric mixer, beat together butter, oil, corn syrup, sugar, egg, lemon zest, vanilla and almond extract until very well blended and smooth.
- Beat flour mixture into the egg mixture until just smooth. With lightly greased hands, pull off pieces of the dough and roll between the palms to form 3/4-inch balls. Don't make then larger, as the cookie should be small and will puff and spread a bit during baking.
- Place the balls on sheets about 2 inches apart. With the thumb( or knuckle), press down the center of each ball to make a large, deep well.
- Fill the wells seedless fruit jam or preserves. Very slightly sprinkle the top of the cookies with choped sliced almond.
- Bake on middle oven rack for 6 to 9 minutes, or until the tops are just barely tinged with brown.
- Transfer sheets to wire racks and let cookies firm up slightly, about 2 minutes. Then transfer the cookies to wire rackes until completely cool.
- Store, airtight, in 1 layer, for 10 days, or freeze for up to 1 month.
