Rosemary-Kissed Orange Thumbprint Cookies

Carb. per serving 13 g

Servings 24 (1 cookie each)

Prep 30 minutes   Chill 1 hour

Bake 14 minutes per batch

1. In small bowl stir together flour, cornstarch, rosemary, and salt; set aside. In a medium bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the ⅓ cup powdered sugar and the almond extract; beat until combined. Add flour mixture; beat until combined. Wrap and chill dough about 1 hour or until easy to handle.

2. Preheat oven to 325°F. Line two cookie sheets with parchment paper; set aside. Shape dough into twenty-four 1¼-inch balls. Place balls

2 inches apart on prepared cookie sheets. Use your thumb to make an indentation in each cookie. Spoon about ½ teaspoon of the marmalade into the center of each cookie.

3. Bake about 14 minutes or until edges are lightly golden brown. Cool for 1 minute on cookie sheets. Transfer cookies to wire racks; cool completely. If desired, sprinkle with additional powdered sugar.

Per serving: 105 cal., 6 g total fat (4 g sat. fat), 15 mg chol., 77 mg sodium, 13 g carb. (0 g fiber, 6 g sugars), 1 g pro. Exchanges: 0.5 starch, 0.5 carb., 1 fat.