These are my favorite big girl cookies at the moment. Although marmalade is not one of my favorites, heating seems to take a lot of the bitterness out of it and it works really well with the rosemary, adding just a hint of sweetness. If your having girl friends over for afternoon coffee these would be the cookies to make. They are totally, melt in your mouth, divine.
1 cup flour
1/2 cup cornstarch1 tsp snipped fresh rosemary
1/4 tsp salt
3/4 cup butter, softened
1/3 cup powdered sugar
1/4 tsp almond extract
1/4 cup orange marmalade
powdered sugar
In a small bowl combine flour, cornstarch, rosemary, and salt; set aside.
In a medium bowl beat the butter on medium to high speed for 30 seconds. Add the powdered sugar and almond extract; beat until well combined, about 2 minutes, scraping sides of bowl occasionally. Beat in the flour mixture until just combined. Do not over beat. 
With clean hands, form a ball with the dough, incorporating any flour left in the bottom of the bowl. Cover with plastic wrap and chill for 1 hour.Preheat oven to 325°F. Line two baking sheets with parchment paper.
Shape dough into 24 1 1/4 inch balls and arrange 2 inches apart on baking sheet. Using your thumb, make an indention in the center of each cookie and fill with about a 1/2 tsp of the marmalade.
Bake for about 14 minutes or until the edges are lightly golden. Cool on wire racks then sprinkle with additional powdered sugar.
 |
| And yes, I did eat the three that are missing. Along with half a dozen others. |
To store, layer between wax paper in an airtight container.
Yields: about 24 cookies
Recipe adapted from Better Homes and Gardens 100 Best Cookies | 2011
Enjoy!!!
This is really one of the most delicious vegetarian snacks prepared by baking. This recipe looks quite easy to prepare. This can be a beautiful gifts for this holidays. Thanks for sharing this wonderful recipe.
ReplyDeleteBest Cookies