Rosemary Fig Sandies

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!

Prep Time

10

Minutes

Total Time

1:30

Hr:Mins

Makes

30

servings

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
  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.
Makes 30 servings (1 bar)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • Total Fat 6g
      • (Saturated Fat 4g,),
    • Sodium 75mg;
    • Total Carbohydrate 15g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.