Rosemary-Pear Thumbprint Cookies

• 1 1/2 cups unsalted butter, softened
• 3/4 cup confectioners sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 tablespoons chopped fresh rosemary
• 3/4 cup pear preserves

1.  In a large bowl, beat butter and confectioners' sugar with a mixer until creamy, starting at low speed and gradually increasing speed to medium, approximately 6 minutes.

2.  In another bowl, whisk together flour and cornstarch.  Add flour mixture to butter mixture, beating to combine.  Add rosemary.

3.  Shape dough into a disk, and wrap in plastic wrap.  Refrigerate for 2 hours.

4.  Preheat oven to 350F.  Live several baking sheets with parchment paper.  Set aside.

5.  Using a 1-inch scoop, scoop dough into mounds.  Using your hands, roll mounds into balls.  Place approximately 2 inches apart on prepared baking sheets.  Using your finger, make a small indentation in the middle of each cookie.  Spoon approximately 1/2 teaspoon preserves into each indentation

6.  Bake until lightly browned, 12 to 15 minutes.  Let cool on baking sheets for 15 minutes.  Remove from pans, and let cool completely on wire racks.  Store in an airtight container up to 5 days.