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.
1In a small bowl, whisk together the flour, cornstarch, rosemary and salt. Set aside
2In a medium bowl, beat the butter for 30 seconds on medium high. Add powdered sugar & almond flavoring. Beat until combined.
3Add 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)
4Divide 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.
5Bake at 325 for 14 minutes until lightly golden. Allow to cool slightly before moving to a rack as the cookies are fragile when warm.
6When completely cool, sprinkle with "just a pinch" of powdered sugar.