Shortbread Cookie Bites
Creamy, buttery, and perfectly bite-sized, these Shortbread Cookie Bites are simple to make and delightful to eat.
Servings: 4 servings
Equipment
- Food Processor
- Cookie Sheet
- Parchment Paper
- Waxed Paper
- Sharp Knife
Ingredients
Ingredients
- 1.25 cups All-Purpose Flour
- 3 tablespoons Powdered Sugar
- 0.5 teaspoon Vanilla Extract
- 0.5 cup Butter, cold and cubed
- 1 tablespoon Red and Green Sprinkles
Instructions
- Preheat oven to 325°F and line a cookie sheet with parchment paper. Make sure the oven rack is centered for even baking.
- In a food processor, combine flour, powdered sugar, vanilla extract, and cold cubed butter. Pulse until the dough begins to come together and forms coarse crumbs.
- Turn the dough out onto a clean surface and add sprinkles. Gently knead by hand until the sprinkles are evenly distributed.
- Roll the dough into a rectangle or square about 1/2 inch thick on waxed paper. Place in the freezer for 15 minutes to firm up.
- Remove from the freezer and cut the dough into 1/2 inch cubes. Transfer to the prepared baking sheet, spacing them about 1/2 inch apart.
- Bake for 18-20 minutes or until the edges are just lightly browned. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 4 days. For longer storage, freeze and thaw on the day of your gathering.