W
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A
T ’ S C O
O
K I N G
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$2,500 WINNER: HOLIDAY CATEGORY
M A R Y L O U I S E L E V E R
RO M E, G EO RG IA
“ R o s e m
a r y a n d a l m
o n d g i v e
t h e s e c o o k i e s t h e t a s t e o f m
y
f a v o r i t e d e s t i n a t i o n —
T u s c a n y .
I ’v e b e e n t h e r e f i v e t i m e s , a n d
I l o v e t o u s e T u s c a n f l a v o r s . ”
ROSEMARY-KISSED ORANGE
THUMBPRINT COOKIES
TUSCANO
PREP: 30 MIN. BAKE: 14 MIN. CHILL: 1 HR.
OVEN: 325° F
ROSEMARY-KISSED ORANGE
THUMBPRINT COOKIES
TUSCANO
PREP: 30 MIN. BAKE: 14 MIN. CHILL: 1 HR.
OVEN: 325 °F
i
cup all-purpose flour
Vi
cup cornstarch
i
tsp. snipped fresh rosemary
’4
tsp. salt
34
cup butter, softened
V i
cup powdered sugar
Few drops almond extract
4
cup orange marmalade
Powdered sugar
1.
In small bowl stir together flour,
cornstarch, rosemary, and salt; set aside. In
medium mixing bowl beat butter with an
electric mixer on medium to high speed
30 seconds. Add
Vb,
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°F. Line 2 baking
sheets with parchment paper; set aside.
Shape dough into twenty-four lV
4
-inch
balls. Arrange 2 inches apart on prepared
baking sheets. Use thumb to make
indentations in each cookie. Spoon about
V
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.
EACH SERVING
10S cal, 6 gfat, IS mg chol,
67 mg sodium, 13 g carho, 0 g fiber, 1 gpro.
• N D G A R e I
b
I
A P R IL
2010
18
7
O N E
M A S T E R P IE C E
D E S E R V E S
A N O T H E R .
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r - S V .
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T R Y O U R C O L L E C T I O N
O F A L L -N A T U R A L S A U C E S .
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