I found the dough hard to work with. It wasn't really as simple as rolling the dough into a ball and then pressing my thumb into it to create a well. The dough was kind of crumbly, so I had to shape each cookie, which took a long time. They turned out cute and tasty though.
Almond Thumbprint Cookies
Adapted from Joy of Cooking
Yield: 30 cookies
1/4 cup butter, softened
3 tbsp canola oil
1 tbsp corn syrup
1/2 cup sugar
1/4 tsp lemon zest
2 tsp vanilla
1/2 tsp almond extract
1 1/2 cup flour
1/3 cup cornstarch
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup seedless fruit jam (not jelly) (I used raspberry)
- Preheat oven to 375F.
- Combine butter, oil, corn syrup, sugar, egg, lemon zest, vanilla, and almond extract. Beat on medium speed until well blended.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Stir the flour mixture into the egg mixture just until combined.
- Shape cookies into a ball with a well in the center and place on a parchment lined baking sheet.
- Fill the wells with fruit jam.
- Bake for 7 to 9 minutes, or until the tops are just barely tinged with brown.
- Transfer the cookies to a rack to cool.