Rosemary Fig Sandies

Classic melt-in-your-mouth shortbread cookies jeweled with chopped dried figs and flavored fresh rosemary - a simple dessert delicious any time of year!

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Prep Time 10 min
Total Time 1 hr 30 min
Servings 30

Ingredients

1: cup butter, softened

3/4: cup powdered sugar

1/4: cup granulated sugar

1 1/2: teaspoons grated lemon peel

2: cups Gold Medal® all-purpose flour

1/3: cup cornstarch

1/4: teaspoon salt

3/4: cup chopped dried Mission figs

1: tablespoon chopped fresh rosemary leaves

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Directions

1 Heat oven to 350°F. Line 13x9- inch pan with foil, extending foil 2 inches over 2 opposite sides of pan; spray foil with cooking spray.
2 In large bowl, beat butter, powdered sugar, granulated sugar and lemon peel with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour, cornstarch and salt. Stir in figs and rosemary. Pat dough in bottom of pan.
3 Bake 20 to 22 minutes or until edges are light golden brown. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 6 rows by 5 rows.

EXPERT TIPS

Expert Tips

You can also roll this shortbread to 1/4-inch thickness and cut it into 2- to 2 1/2-inch shapes using holiday cookie cutters. Bake cutouts 12 to 14 minutes or until golden brown.

Got questions? Our experts have the answers. Ask Betty now.