In a small bowl, whisk together flour, cornstarch, rosemary and salt; set aside.  In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add 1/3 cup confectioner's sugar along with the almond extract.  Beat until combined.

Add flour mixture and beat until well blended.  Wrap and chill dough for one hour or until easy to handle.

Preheat oven to 325°F.  Line 2 baking sheets with parchment paper; set aside.  

Shape dough into twenty-four 1 1/4-inch balls. Arrange 2 inches apart on prepared baking sheets. Use your thumb to make an indentation in each cookie. Spoon about 1/2 teaspoon fig spread into center of each. If using dried fig, place one or two small pieces over the fig spread.

Bake 14 to 15 minutes or until edges are lightly golden.  Cool 1 minute on baking sheets.  Transfer to wire rack to cool completely.  Sprinkle lightly with confectioner's sugar to serve.

For storage, layer cookies between sheets of waxed paper in an airtight container.  Cover and store at room temperature.  Best if used within three days.