Rosemary-kissed orange thumbprint cookies tuscano

1. 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.

2. 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.

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. Makes 24 cookies.