Rosemary-Orange Thumbprint Cookies

Basically a rosemary-tinted shortbread
cookie with some orange marmalade.

Ingredients:
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp. snipped fresh rosemary
1/4 tsp. salt
3/4 cup butter, softened
1/3 cup powdered sugar
Few drops almond extract
1/4 cup orange marmalade
Powdered sugar

Directions
In small bowl stir together the flour,
cornstarch, rosemary, and salt; set aside.
In medium mixing bowl beat the butter with an
electric mixer on medium to high speed 30 seconds.
Add 1/3 cup powdered sugar and
almond extract and beat until combined.
Add flour mixture and beat until combined.
Wrap and chill dough 1 hour or until easy to handle.
Preheat oven to 325 degrees F.
Line 2 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 tsp. marmalade into center of each.
Bake 14 minutes or until edges are lightly golden.
Cool 1 minute on cookie sheets.
Remove and cool completely on wire racks.
Sprinkle with additional powdered sugar to serve.
Makes 24 cookies.