Thursday, December 11, 2014

Holiday Shortbread Bites

tiny shortbread cookies

This is one of my favorite cookie recipes--I make it for every cookie-appropriate holiday, switching up the colors of the sprinkles to be festive. They store and travel well, which makes them a great choice for holiday sharing. Kids go nuts for these tiny bite-size cookies, so consider making these for classroom and kid-centric holiday parties.

Holiday Shortbread Bites

Makes about 100 cookie bites
  • 1 cup butter, room temp
  • 1 teaspoon vanilla extract
  • 3/4 cup confectioner's sugar
  • 1/2 cup cornstarch
  • Pinch salt
  • 2 cups all-purpose flour
  • 11/2 tablespoons Christmas nonpareil sprinkles


1. In the bowl of a stand mixer, cream butter with the paddle attachment until light; add vanilla extract and confectioner's sugar, beat till combined.
2. Add cornstarch, salt, and flour; beat until dough comes together, sprinkling in the nonpareils as the dough is forming.
3. Remove dough to floured work surface and pat into a rectangle 1/3" thick. Using a ruler as a straight edge, cut dough with a pastry or pizza wheel into 3/4" squares. Place cookies on parchment-lined baking sheet, leaving about 1/2" of space between them.
4. Bake cookies at 350 degrees F for about 12 minutes, rotating pans halfway through. Cookies are done when bottoms are golden.
5. Remove to rack to cool; store at room temperature in an airtight container for up to a week. Freeze for longer storage.

For more beautiful and festive holiday cookies, please stop by and visit the other bloggers in the 'Tis the Season roundup:



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