Ingredients: |
Ingredients: Makes 3 1/2 dozen 1 3/4-inch cookies
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 1/2 tbsp unsalted butter, softened
3 tbsp corn or canola oil
1 tbsp light corn syrup
1/2 cup sugar
1 large egg
1/4 tsp very finely grated lemon zest
2 1/2 tsp vanilla
1/4 tsp almond extract
2/3 cup seedless fruit jam or preserves, such as cherry, apricot, damson plumb or raspberry (do not use jelly or filling will be runny)
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Directions: |
Directions:Position rack in center of oven. Preheat to 375ºF. Grease cookie sheets. Whisk together thoroughly: flour, cornstarch, baking powder, baking soda and salt. Beat on medium speed until well blended: butter, oil, corn syrup, sugar, egg, zest, vanilla and almond extract.
Stir flour mixture into the egg mixture just until combined. With lightly greased hands, pull of pieces of the dough and roll between your palms into 3/4-inch balls; do not make them larger, as the cookies should be small and will puff and spread a bit during baking. Space the balls about 2 inches apart on the sheets. With your thumb, press down in the center of each ball to make a large, deep well. Fill the wells with jam.
Bake, 1 sheet at a time, until the tops are just barely tinged with brown, 6 to 9 minutes. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool. |
This recipe for Thumbprint Cookies is from