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Rosemary Fig Sandies
Rosemary Fig Sandies
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Prep Time:
10 minutes
Total Time:
1 hour 30 minutes
Rosemary fig shortbread cookies: Buttery, tender, and studded with dried figs - a timeless treat perfect year-round!
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
Instructions:
  • Preheat oven to 350°F. Line a 13x9-inch pan with foil, leaving a 2-inch overhang on two opposite sides; generously spray foil with cooking spray.
  • In a large bowl, use an electric mixer to blend butter, powdered sugar, granulated sugar, and lemon peel until smooth and creamy. Add flour, cornstarch, and salt, and mix until well combined. Gently fold in figs and rosemary. Press the dough evenly into the bottom of the pan.
  • Bake for 20 to 22 minutes until edges turn light golden brown. Allow to cool completely in the pan on a rack for approximately 1 hour, then use foil to lift out of the pan and cut into 6 rows by 5 rows.

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