Line cookie sheet with parchment paper
1 c. flour
1/2 c. cornstarch
1 t. snipped fresh rosemary
1/4 t. salt
3/4 c. butter softened
1/3 c. powdered sugar
1/4 t. almond extract*
1/4 c. orange marmalade
powdered sugar for dusting
1. In small bowl stir together flour-cornstarch-rosemary and salt; set aside. In medium mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add 1/3 c. 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.
2. Line 2 baking sheets (I used only 1) with parchment paper set aside. Shape dough into 24 - 1 1/4" balls. Arrange 2" apart on prepare baking sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 t. marmalade into center of each.
3. 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.
*the recipe called for a few drops of almond but I added 1/4 t. and recommend that
**the dough was too cold and stiff at 1 hr.-30 minutes should be fine.