Tuscany Cookies

Preheat oven to 325*

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.