Hoffman Media


Rosemary-Pear Thumbprints

Rosemary-Pear Thumbprints

3/4 cup unsalted butter, softened 

1/2 cup confectioners’ sugar  

1 teaspoon vanilla extract  

1 cup all-purpose flour 

1/2 cup cornstarch   

1/2 teaspoon salt  

1/4 cup chopped fresh rosemary  

3/4 cup pear preserves  

2 tablespoons granulated sugar 

In the bowl of an electric mixer, beat the butter, confectioners’ sugar, and vanilla extract until creamy. In a medium bowl, sift together the 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 2 hours.

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

Using a 1-inch spring-loaded scoop, scoop dough. 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 each indentation. Sprinkle cookies evenly with granulated sugar. Bake for 12 minutes. Cool on pans for 5 minutes, then transfer to wire racks to cool completely. 


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