Christmas Shortbread Bites (Print version)
Tiny buttery shortbread squares with red and green sprinkles, made for cookie trays, tins, and easy holiday snacking.
# Ingredients:
For the shortbread bites
01 -
1 cup (226 g) unsalted butter, softened
02 -
1/2 cup (100 g) granulated sugar
03 -
2 teaspoons vanilla extract
04 -
1/2 teaspoon fine salt
05 -
2 1/4 cups (270 g) all-purpose flour
06 -
1/4 cup (40 g) red and green nonpareils or small holiday sprinkles, divided
# Instructions:
01 -
Beat the softened butter, sugar, vanilla, and salt with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
02 -
Mix in the flour on low speed until the dough looks crumbly and starts to form soft clumps. Fold in 3 tablespoons of the sprinkles.
03 -
Press the dough into a 1/2-inch-thick rectangle on a parchment-lined baking sheet. Sprinkle the remaining sprinkles on top and press gently. Chill for 30-45 minutes until firm.
04 -
Heat the oven to 325°F. Transfer the firm dough to a cutting board and cut into small 1/2-inch squares with a sharp knife.
05 -
Arrange the squares on parchment-lined baking sheets with a little space between them. Bake one sheet at a time for 13-16 minutes, until the bottoms are barely golden.
06 -
Let the shortbread bites cool on the pan for 10 minutes, then move them to a wire rack to cool fully before storing or serving.
# Good to know:
01 -
Makes about 80 small bites, depending on how the dough is cut.
02 -
Best texture comes from chilling the dough before cutting and baking.
03 -
Store airtight at room temperature for up to 1 week or freeze for up to 2 months.