I may have an abundance of rosemary at this stage in the home gardening game.  It’s hard to have too much rosemary.  But it’s a shame to just see it sit there and, you know, continue growing.  This ought to use some of it up…

3/4 c. unsalted butter, softened

1/2 c confectioners’ sugar

1 t. vanilla extract

1 c. all-purpose flour

1/2 c. cornstarch

1/2 t. salt

1/4 c. chopped fresh rosemary

3/4 c. pear preserves

2 T. granulated sugar

1.  In the bowl of an electric mixer, beat the butter, confectioners’ sugar, and vanilla extract until creamy.  In a medium bowl, sift together flour, cornstarch , and salt.  Gradually add flour mixture to butter mixture, beating until combined.  Fold in rosemary.  wrap dough in plastic wrap and refrigerate for at least two hours.

2.  Preheat oven to 350°.  Line 2 cookie sheets with parchment paper; set aside.

3.  Using a 1-inch spring-loaded scoop, scoop dough, and roll into even spheres.  Place on cookie sheets, spacing 2 inches apart.  Using a wet finger, gently press an indention into the center of each cookie; spoon 1/2 teaspoon pear preserves into indentation.  Sprinkle cookies evenly with granulated sugar.  Bake for 12 minutes.  Cool on pans for five minutes, then transfer to wire racks to cool completely.

recipe by Loren Wood, for Tea Time Magazine

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