Not Your Average Fig Newton

1. 1

   In a small bowl, whisk together flour, cornstarch, rosemary and salt; set aside. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup confectioner's sugar along with the almond extract. Beat until combined.

2. 2

   Add flour mixture and beat until well blended. Wrap and chill dough for one hour or until easy to handle.

3. 3

   Preheat oven to 325u00b0F. Line 2 baking sheets with parchment paper; set aside.

4. 4

   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 fig spread into center of each. If using dried fig, place one or two small pieces over the fig spread.

5. 5

   Bake 14 to 15 minutes or until edges are lightly golden. Cool 1 minute on baking sheets. Transfer to wire rack to cool completely. Sprinkle lightly with confectioner's sugar to serve.

6. 6

   For storage, layer cookies between sheets of waxed paper in an airtight container. Cover and store at room temperature. Best if used within three days.

* Per serving · 4 servings · Values may vary.

No additional tips available.