Ingredients:
1 1/2 cups butter, softened
3/4 cup confectioners' sugar
1 t. vanilla
1/2 t. salt
2 cups all purpose flour
1 cup cornstarch
2 t. fresh rosemary, finely chopped
Directions:
Cream 1 1/2 cups softened butter and 3/4 cup confectioners' sugar until light, fluffy and creamy. This will take about 6 minutes. Add 1t. vanilla and1/2 t. salt and mix well. In a separate bowl combine 2 cups all purpose flour and 1 c. cornstarch. Add this to the butter mixture and beat until completely combined. Add 2 T. finely chopped fresh rosemary and mix well. Shape dough into a disk and wrap in plastic wrap. Place in refrigerator for 2 hours.
Preheat oven to 350 degrees. Cover cookie sheets with parchment. Use a small scoop, make 1" balls of dough. Place on cookie sheet about 2 inches apart. Slightly flatten each ball and make a thumbprint in the middle of the dough. Fill each thumbprint with 1/2 t. of pear preserves. Place in oven and bake until lightly browned, approximately 12-15 minutes.