Rosemary-Kissed Orange Thumbprint Cookies Tuscano

Rosemary-Kissed Orange Thumbprint Cookies Tuscano

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Rated: 0
  • Makes: 24 servings
  • Prep 30 mins
  • Chill 1 hr
  • Bake 14 mins
  • Serving Size: 1 cookie
  • Carb Grams Per Serving: 13


  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon snipped fresh rosemary
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1/3 cup powdered sugar
  • Few drops almond extract
  • 1/4 cup orange marmalade
  • Powdered sugar


  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 1/3 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 degrees F. Line two 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 your thumb to make an indentation in each cookie. Spoon about 1/2 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 to wire racks; cool completely. Sprinkle with additional powdered sugar to serve.

Nutrition Facts Per Serving:

Servings Per Recipe: 24
PER SERVING: 105 cal., 6 g total fat (4 g sat. fat), 15 mg chol., 77 mg sodium, 13 g carb. (6 g sugars), 1 g pro.

Diabetic Exchanges

Starch (d.e): 0.5; Other Carb (d.e): 0.5; Fat (d.e): 1; Mark as Free Exchange (d.e): 0