Recipe of Super Quick Homemade Orange Marmalade Thumbprints with Fresh Rosemary

Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick Orange Marmalade Thumbprints with Fresh Rosemary. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Orange Marmalade Thumbprints with Fresh Rosemary is Makes about 24 cookies. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Orange Marmalade Thumbprints with Fresh Rosemary estimated approx 1 hr 30 min.

To begin with this particular recipe, we have to first prepare a few components. You can have Orange Marmalade Thumbprints with Fresh Rosemary using 11 ingredients and 13 steps. Here is how you cook it.

A version of my recipe won first place in our local newspaper's Christmas Cookie Contest a few years back. It has an unusual combination of marmalade, rosemary and almond flavoring. I think it's a pretty amazing cookie recipe for Christmas (Or an afternoon tea any time!).

Ingredients and spices that need to be Make ready to make Orange Marmalade Thumbprints with Fresh Rosemary:

1. 1 1/4 cups all-purpose flour
2. 1/4 cup cornstarch
3. 1/4 teaspoon salt
4. 3/4 cup butter, softened
5. 1/2 cup powdered sugar
6. 1/2 teaspoon almond extract
7. 2 teaspoons fresh rosemary, minced
8. 1/2 cup orange marmalade
9. 1 egg white, beaten
10. 1 cup sliced almonds, roughly chopped
11. 1/4 cup powdered sugar

Instructions to make to make Orange Marmalade Thumbprints with Fresh Rosemary

1. In a small bowl stir together flour, cornstarch, and salt; set aside.
2. Beat butter until fluffy. Add 1/2 cup powdered sugar, minced rosemary and almond extract. Beat until combined.
3. Stir in flour until just combined.
4. Wrap dough in plastic wrap and chill for about an hour.
5. Preheat oven to 350 degrees.
6. Line cookie sheet with parchment paper.
7. Shape dough into 1-inch balls.
8. Dip into beaten egg white. Roll ball in chopped almonds.
9. Arrange 2 inches apart on cookie sheet.
10. Indent each cookie with thumb or back of 1/2-inch measuring spoon.
11. Bake about 10 minutes. Remove from oven. Indent each cook again.
12. Spoon about 1/2 teaspoon marmalade into center of each cookie. Return to oven and bake for 5 to 7 minutes until edges are lightly golden.
13. Cool on rack. When completely cool, sift powdered sugar lightly over cookies.

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