Joy of Cooking
Almond Thumbprint Cookies (reduced fat - 2gr ea)
Heat oven to 375, grease cookie sheets
Whisk together toroughly:
1-1/2 cup all-purpose flour
1/3 cup cornstarch
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Beat on medium speed until well blended:
3-1/2 tblsp unsalted butter, softened
3 tblsp corn or canola oil
1 tblsp light corn syrup
1/2 cup sugar
1 large egg
1/4 tsp finely grated lemon zest (optional)
2-1/2 tsp vanilla
1/4 tsp almond extract
Stir the flour mixture into the egg mixture just until combined. With lightly greased hands, pull off pieces of dough and roll to 3/4 inch balls; do not make them larger, as the cookies should be small and will puff and spread a bit. Space the balls about 2 inches apart on the sheets.
With your thumb or knuckle, press down the center of each ball to make a large, deep well.
(in a normal thumbprint cookie you would fill the wells with fruit jam)
Bake 1 sheet at a time until tops are barely tinged with brown - 6-9 minutes.
Remove the sheet to a rack and let stand until the cookes firm slightly, then move to a towel covered rack.
Press a chocolate covered cordial cherry into the center of each cookie, and allow cookies to cool completely.
Voila! Brummie Dots!