Thumbprints

(Heart -Shaped) Thumbprint Cookies

These cookies from Joy of Cooking cookbook only contain about 2 gms of fat and are super yummy. Here's the recipe.

Position rake in center of oven. Preheat oven to 375 degrees. Grease cookie sheets.

Whisk together thoroughly:

1 1/2 cups flour

1/3 cup corn starch

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Beat on med speed until well blended:

3 1/2 Tbs unsalted butter, softened

3 Tbs corn or canola oil

1 Tbs light corn syrup (I didn't have any and they turned out just fine)

1/2 cup sugar

1 lg egg

2 1/2 tsp vanilla

Stir flour mixture into egg mixture just until combined. With lightly greased hands, pull off pieces of dough and roll between palms into 3/4 inch balls. (I then kind of shaped them into a heart still keeping it kind of thick so that I still had enough room to make a deep well thumbprint for the jam or preserve.) Space balls about 2 inches apart on the sheet. With thumb or knuckle press down center of each cookie to make a large deep well. Fill wells with:

seedless fruit jam or preserve (not jelly because it will be too runny)

I used strawberry and it worked great. Bake 1 sheet at a time until tops are lightly tinged brown, about 6-9 minutes. Remove sheets and let stand about 2 minutes until cookies firm slightly. Transfer to racks to cool.

Just about the easiest cookie I have ever made.