Hortus Deliciarum

From the Joy of Cooking

Almond Thumbprint Cookies

Yield: 3 1/2 dozen 1 3/4-inch cookies

Ingredients:

* 1 1/2 c all-purpose flour
* 1/3 c cornstarch
* 3/4 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 c sugar
* 1 egg
* 3/4 tsp very finely grated lemon zest
* 2 1/2 tsp vanilla
* 3/4 tsp almond extract

Directions:

1. Preheat the oven to 375 F. Lightly grease cookie sheets
2. Using wire whisk, thoroughly stir together flour, cornstarch, baking powder, baking soda and salt, set aside.
3. Using an electric mixer, beat together butter, oil, corn syrup, sugar, egg, lemon zest, vanilla and almond extract until very well blended and smooth.
4. 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.
5. 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.
6. Fill the wells seedless fruit jam or preserves. Very slightly sprinkle the top of the cookies with chopped sliced almonds.
7. Bake on middle oven rack for 6 to 9 minutes, or until the tops are just barely tinged with brown.
8. Transfer sheets to wire racks and let cookies firm up slightly, about 2 minutes. Then transfer the cookies to wire racks until completely cool.

These are apparently low-fat but as I don’t do nutritional info, you’ll have to take my word for it!