Rosmary Kissed Orange Thumbprint Cookies Tuscano Food

ROSEMARY MARMALADE THUMBPRINT COOKIES

Steps:

• 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.

ROSMARY KISSED ORANGE THUMBPRINT COOKIES TUSCANO

Steps:

• * SMALL BOWL STIR 1ST 3. SET ASIDE. * MED. BOWL WHIP BUTTER FOR 30 SEC. + 1/3C SUGAR & ALMOND EXTRACT. WHIP TIL MIXED. + FLOUR MIXURE. BEAT TIL COMBINED. CHILL 1 HR OR UNTIL EASY TO HANDLE. * PREHEAT 325. LINE 2 BAKING SHEETS W/PARCHMENT P. SHAPE DOUGH INTO 24, 1.25 IN BALLS. ARRANGE ON SHEETS 2 IN APART. INDENT EACH W/THUMB. SPOON 1/2 TSP JAM IN EA COOKIE. * BAKE 14 MIN OR EDGES LIGHTLY BROWN. COOL 1 MIN ON SHEET THEN MOVE TO WIRE RACK. * SPRINKLE ADDITION SUGAR ON EA.