Rosemary Marmalade Thumbprint Cookies
1 tspsnipped fresh rosemary
3/4 cbutter, softened
1/3 cpowdered sugar
·a few drops of almond extract
1/4 corange marmalade or apricot preserves
·powdered sugar for sprinkling
How to Make Rosemary Marmalade Thumbprint Cookies
- In a small bowl, whisk together the flour, cornstarch, rosemary and salt. Set aside
- In a medium bowl, beat the butter for 30 seconds on medium high. Add powdered sugar & almond flavoring. Beat until combined.
- 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)
- 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.
- 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.
- When completely cool, sprinkle with "just a pinch" of powdered sugar.