Rosemary-Kissed Orange Thumbprint Cookies Tuscano
Make these bright cookies with a hint of rosemary for a special twist on a classic dessert.
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Rosemary-Kissed Orange Thumbprint Cookies Tuscano
Directions
- 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
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 ,
- 6 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 15 mg chol. ,
- 67 mg sodium ,
- 13 g carb. ,
- 0 g fiber ,
- 6 g sugar ,
- 1 g pro.
Recipe Collections
Reviews (3)
Betty
935 Days Ago
I made these cookies last Christmas and again for this Christmas season. They are delicate and delicious. They almost melt in your mouth. There's just the right amount of Rosemary. No over-powering taste at all. I use apricot preserves for the filling. The recipe states 103 calories per serving. Can you tell me how many cookies makes one serving? (Please don't say just one cookie!)
BHGTestKitchen
1150 Days Ago
Hi, I'm Colleen from the Better Homes and Gardens Test Kitchen staff. I'm sorry you had trouble with this recipe. Please know that every recipe that appears in our publications and on bhg.com is tested in our Test Kitchen, and this one is no exception. I made up the cookies so I could see what the dough was like. The dough came together nicely-I did notice it can be crumbly looking until you continue to beat and then it comes together. After chilling the dough for 1 hour, I shaped into balls and made the thumbprints. The baking time seemed appropriate for lightly browned edges. These are very tender cookies due to the cornstarch in the dough (no gluten in cornstarch, so they don't get as tough). The amount of butter seemed appropriate-I had one cookie that seemed to have a piece of butter that didn't get mixed in, so when it was baked it gave kind of a jagged edge to the cookie. Not sure what problems you had, but I think the most important thing in this cookie is to use real butter, not a substitute (they contain more water and can cause cookies to spread). Also, it's easy to use the wrong amount of butter when using sticks, so just make sure you use 1 stick plus a 1/2 stick to equal 3/4 cup. I hope this helps!
Jennie Palluzzi
1158 Days Ago
I don't know if people rated this after they made it...but something is wrong with this recipe. I made it exactly as listed above and it was not the right consistency. I feel like maybe there was too much butter?