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
Preparation
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.
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.
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.
