Mary Louise Lever, of Rome, Georgia, won the $2,500 Holiday category in the 2010 Annual Recipe Challenge with her Tuscany-inspired treats. Fresh rosemary and a marmalade filling give the buttery cookies a one-of-a-kind taste.

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon snipped fresh rosemary
• ¼ teaspoon salt
• ¾ cup butter, softened
• ⅓ cup powdered sugar
• Few drops almond extract
• ¼ cup orange marmalade
• Powdered sugar

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 ⅓ 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°F. Line 2 baking sheets with parchment paper; set aside. Shape dough into twenty-four 1¼-inch balls. Arrange 2 inches apart on prepared baking sheets. Use thumb to make indentations in each cookie. Spoon about ½ teaspoon 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.