ROSEMARY TUSCANO THUMBPRINT COOKIES
Steps:
- 1. In small bowl, stir together flour, cornstarch, rosemary, and salt; set aside. In medium mixing bowl, beat butter with an electric mixer on med to high speed 30 sec. Add 1/3 c. powdered sugar and almond extract and beat until combined. Add flour mixture and beat until combined. Wrap and chill dough for 1 hr or until easy to handle. 2. Preheat oven 325F. Line 2 baking sheets with parchment paper; set aside. Shape dough into 24, 1 1/4 inch balls and arrange 2 inches apart onto cookie sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 tsp marmalade into center of each. 3. Bake 14 min. or until edges are lightly golden. Cool 1 min. on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.
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