Rosemary Marmalade Thumbprint Cookies

Sheryl Faulkner

By
@athestove

I think rosemary is my favorite herb, I love it on meats and in breads, but I had never tried it in a cookie.I believe this recipe came from our local paper. While I love marmalade, I actually made these with apricot jam for the first time last Spring,took them to a friend's house for a dinner and they disappeared very quickly. I just mixed up a double batch today, as we're off to the same friends' house tomorrow. Besides being delicious,they are very delicate, lightly sweet, and really pretty.


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Comments:

Serves:

2 dozen

Cook:

15 Min

Method:

Bake

Ingredients

1 c
flour
1/2 c
cornstarch
1 tsp
snipped fresh rosemary
1/4 tsp
salt
3/4 c
butter, softened
1/3 c
powdered sugar
a few drops of almond extract
1/4 c
orange marmalade or apricot preserves
powdered sugar for sprinkling

Directions Step-By-Step

1
In a small bowl, whisk together the flour, cornstarch, rosemary and salt. Set aside
2
In a medium bowl, beat the butter for 30 seconds on medium high. Add powdered sugar & almond flavoring. Beat until combined.
3
Add flour mixture, mixing well. The mix will be very dry, almost more like coarse crumbs. Pour this out onto the counter and gently knead until it comes together. Press into a small disc and refrigerate at least 1 hour.(dough is much easier to work with once chilled)
4
Divide the dough into 24 individual pieces. Roll each piece into a ball about 1 1/4" in size.(be patient, the dough will form as it warms in your hand) Place these on a parchment-lined baking sheet, about 2" apart. Indent carefully with your thumb or finger. Spoon a scant 1/2 teaspoon of jam into the indentation.
5
Bake at 325 for 14 minutes until lightly golden. Allow to cool slightly before moving to a rack as the cookies are fragile when warm.
6
When completely cool, sprinkle with "just a pinch" of powdered sugar.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtags: #rosemary, #marmalade