For the cookies:
Ingredients
1 1/2 cups (7.5 oz) all purpose flour
1/3 cup (1.5 oz) cornstarch
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 1.2 tablespoons (1.75 oz) unsalted butter, softened
3 tablespoons canola oil
1 tablespoon light corn syrop
1/2 cup (3.5 oz) sugar
1 large egg
2 1/2 teaspoons vanilla
3/4 teaspoon almond extract
Directions
Preheat the oven to 375 degrees Fahrenheit.
Stir together flour, cornstarch, baking powder, baking soda, and salt with a fork or wire whisk
Beat together with a fork (or an electric mixer) butter, canola oil, corn syrup, sugar, egg, vanilla extract, and almond extract.
Combine wet and try indgredients and beat until smooth.
Slightly oil hands and pull of chestnut-sized bits of dough and roll them into balls. Place the balls on a non-stick cookie sheet.
Using your thumb or a knuckle, create a deep well in the center of each ball.
Bake for 5-6 minutes.
Take the cookie sheet out of the oven and redo the indents with a small spoon or similar device.
Replace the cookie sheet into the oven until cookies are just barely tinged with brown around the edges.
Take out the baking sheet. Let it sit for 1-2 minutes and then transfer the cookies to a baking sheet to cool.
For the Ganache:
Ingredients
6 oz semisweet baking chocolate
1 tablespoon butter
1 tablespoon light corn syrop
2 tablespoons heavy whipping cream
Directions
Take two saucepans (one which will fit inside the other) or a saucepan and a heat-proof bowl. Fill the larger saucepan with water and bring the water to a slow simmer
Put the smaller saucepan (or bowl) into the larger one (face up) so that it heats up in the water.
Melt the chocolate in the inner saucepan.
Add the butter, corn syrop, and whipping cream.
Stir until the ingredients until they create a silky smooth ganach.
Using a spoon, fill each thumbprint with 1 teaspoon of ganache.
Let sit to to dry until the ganache is hard to the touch-- at least 1.5 hours, but may take more.
These cookies are amazing. Don't eat too many!