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Rosemary-Kissed Orange Thumbprint Cookies Tuscano

4.5 by 33 people
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  • Yields: 24 cookies
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 14 mins 325°F per batch

Rosemary-Kissed Orange Thumbprint Cookies Tuscano



  1. 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.
  2. 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.
  3. 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

To Store:

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



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