In a small bowl stir together flour, cornstarch, rosemary, and salt. Set aside.

In a large bowl, beat butter with a hand mixer for 30 seconds or until fluffy. Add the powdered sugar and almond extract and beat again.

Beat in as much of the flower mixture into the butter mixture as you can with the mixer. Work the rest in with a wooden spoon.

Collect the dough into a disc and wrap in plastic wrap. Refrigerate one hour.

Preheat oven to 325 degrees and line a baking sheet with parchment paper. Remove dough from fridge and form into about 16 balls, placing them 2 inches apart on the baking sheet. Press a divot into each cookie with your thumb or a spoon and fill in with a little apricot jam.

Bake about 14 minutes. Cool, then sprinkle with additional powdered sugar.