I just finished making these cookies for my cousin’s bridal shower this weekend.  They’re wonderfully unique tasting with the rosemary/almond/marmalade trio.  Plus I love opportunities to use my fresh herbs.  But I’m unhappy with the amount of butter in the recipe, so I researched my options.  I found a Healthy Cookies article on Active.com explaining the substitutions that can be made when making cookies.  They said to use fruit puree or yogurt to replace up to half the butter and explain how to substitute whole wheat flour or reduce sugar.  I’ll give you an update when I try some healthy substitutions that don’t sacrifice the quality of these cookies.