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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