Categories: Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp. snipped fresh rosemary
• 1/4 tsp. salt
• 3/4 cup butter, softened
• 1/3 cup powdered sugar
• 1/4 tsp. almond extract
• 1/4 cup orange marmalade
• Powdered sugar for dusting cooled cookies...

Directions

1. In a small bowl stir together flour, cornstarch, rosemary, and salt; set aside. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar and the almond extract; beat until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Wrap and chill dough for 1 hour or until easy to handle.

2. Preheat oven to 350*{our oven} (325*..others) degrees F. Line two baking sheets with parchment paper; set aside. Shape dough into twenty-four 1-1/4-inch balls. Arrange 2 inches apart on prepared baking sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 teaspoon marmalade into center of each.
3. Bake about 10- 14 minutes or until edges are lightly golden. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. Sprinkle with additional powdered sugar.

4. To Store:

5. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.

6. Nutrition Facts (Rosemary-Kissed Orange Thumbprint Cookies)

7. cal. (kcal) 105,

8. Fat, total (g) 6,

9. chol. (mg) 15,

10. sat. fat (g) 4,

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