Rosemary-Kissed Orange Thumbprint Cookies Tuscano
teaspoon snipped fresh rosemary
cup powdered sugar
Few drops almond extract
cup orange marmalade
- In a small bowl stir together flour, cornstarch, rosemary, and salt; set aside. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar and the almond extract; beat until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Wrap and chill dough for 1 hour or until easy to handle.
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. Shape dough into twenty-four 1-1/4-inch balls. Arrange 2 inches apart on prepared baking sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 teaspoon marmalade into center of each.
- Bake about 14 minutes or until edges are lightly golden. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. Sprinkle with additional powdered sugar.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
Nutrition Facts(Rosemary-Kissed Orange Thumbprint Cookies Tuscano)
- Per serving:
- 105 kcal cal.,
- 6 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 15 mg chol.,
- 67 mg sodium,
- 13 g carb.,
- 0 g fiber,
- 6 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet