When we saw this recipe in Better Homes And Gardens at a recent Doctor’s visit (when else would we be reading Better Homes And Gardens?!) we almost plotzed. After we surreptitiously ripped the page from the magazine, we promptly veganized it for you and yours and ours. Enjoy!
RECIPE: Rosemary-Kissed Orange Thumbprint Cookies Tuscano
Prep: 30 minutes
Chill: 1 hour
Bake: 14 minutes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp. snipped fresh rosemary
- 1/4 tsp. salt
- 3/4 cup vegan butter, softened (we use Earth Balance)
- 1/3 cup powdered sugar
- Few drops almond extract
- 1/4 cup orange marmalade
- Powdered sugar
Directions
1. In small bowl stir together the flour, cornstarch, rosemary, and salt; set aside. In medium mixing bowl beat the butter with an electric mixer on medium to high speed 30 seconds. Add 1/3 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 degrees F. Line 2 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 thumb to make indentations in each cookie. Spoon about 1/2 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.
Veganized from this original recipe in Better Homes And Gardens