RASPBERRY THUMBPRINTS

By curly

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 7 Tbsps butter, softened
• 1/2 cup sugar
• 2 Tbsp light-colored corn syrup
• 2 1/2 tsps vanilla
• 1/2 tsp grated lemon rind
• 1/8 tsp almond extract
• 1 egg
• Vegetable cooking spray
• 1/4 cup seedless raspberry jam

Preparation

Step 1

Combine first 5 ingredients in a bowl. Combine butter and the next 6 ingredients (butter through egg) in a large bowl; beat at medium speed of a mixer until well blended. Stir in flour mixture; cover and freeze 30 minutes or until firm.

Preheat oven to 375 degrees. Shape dough into 36 (1-inch) balls. Place balls 1 inch apart on baking sheets coated with cooking spray. Press thumb into the center of each cookie, leaving an indentation. Spoon about ¼ teaspoon jam into center of each cookie. Bake for 10 minutes. Let cool 2 minutes or until firm. Remove cookies from pans, and let cool on wire racks.

3 dozen