Pear and Rosemary Shortbread


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


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.