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 egg
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)
  1. Preheat oven to 375F.
  2. Combine butter, oil, corn syrup, sugar, egg, lemon zest, vanilla, and almond extract. Beat on medium speed until well blended.
  3. In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  4. Stir the flour mixture into the egg mixture just until combined.
  5. Shape cookies into a ball with a well in the center and place on a parchment lined baking sheet.
  6. Fill the wells with fruit jam.
  7. Bake for 7 to 9 minutes, or until the tops are just barely tinged with brown.
  8. Transfer the cookies to a rack to cool.