Easy Bite Sized Shortbread Cookies
Your favorite things about a shortbread cookie just cut into a bite size cookie
Ingredients
- 1 cup stick butter Softened to room temperature
- ¾ cups sugar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2 cups flour
- 4 tbsp nonpareils sprinkles
Instructions
- In 9x13 inch baking pan add two pieces of parchment paper, one horizontal and one vertical. Set aside.
- Combine butter and sugar with a mixer on medium speed. Until butter is light and fluffy. Add the vanilla and almond. Beat until well combined.
- Slowly add flour to the sugar and butter with the mix set on low. I did 1 cup at a time for this step and it was perfect.
- Stir in 2 tablespoons of sprinkles.
- Press mixture into the prepared pan making sure its even. Then sprinkle 2 tablespoons or more of sprinkles on top.
- Chill the dough in the refrigerator for 30 or more minutes.
- While your dough chills preheat the oven to 350 °F
- Lift the chilled dough from the pan and place on a cutting board. Cutting long rows with a sharp knife cut squares about 1/2 inch big.
- After they are cut place on to a cookie sheet (ungreased). Spread them out so they have about 1/2 inch between them.
- Place the squares not cooking back in the refrigerator to keep cool or they get gooey.
- Bake for 8-11 minutes , remove and cool. Then repeat the process with the rest of the squares.