Shortbread Cookie Bites

One of my favorite types of cookies during the holidays is the little shortbread cookies that come in the cookie tins that are sold during the holidays. When I found a recipe for homemade shortbread bites, I knew I just had to try it. These little bite-sized cookies are perfect for someone who loves shortbread cookies like myself. They are pretty easy to make and are so delicious. The hardest part is not eating all of them right out of the oven.

To make these cookies, you will need either a food processor with a knife blade attached, or a blender. I have yet to get a food processor, so I used my blender. One note, if you are using your blender like I did, you might need to make the dough half a recipe at a time, because it did get harder to mix the last bit of butter into the flour mixture. I ended up putting it a bowl and mixing it by hand for the last little bit.

Pulse the flour and sugar together in a food processor or blender, and slowly add butter, pulsing until the dough forms. 

Then place dough in a medium bowl and gently knead in sprinkles by hand until evenly blended. 

Place dough in an 8”x8” pan lined with parchment or wax paper. Gently press dough in the bottom of the pan until it is spread to each edge. 

Freeze for 15 minutes and then remove from pan. Cut into 1/2” squares and place on an ungreased cookie sheet and bake for 18-20 minutes at 325 degrees. 

Cool on a wire rack and store in an tightly sealed container at room temperature for up to one week, or in the freezer for up to 3 months.

Shortbread Cookie Bites

Ingredients:

1 ¼ cup flour

3 Tbsp. sugar

½ cup (1 stick) butter, cold, cut into pieces

1 Tbsp. sprinkles

Steps:

1. Preheat oven to 325 degrees.

2. In food processor or blender, pulse flour and sugar until combined. Slowly add butter and pulse until dough comes together. Place dough in medium bowl. With hand, gently knead in sprinkles until evenly blended and dough forms a ball.

3. Line an 8”x8” square pan with parchment or wax paper.

4. Gently pat dough into bottom of pan, making sure it is spread to each edge.

5. Freeze for 15 minutes, then cup into 1/2” squares. Place squares about ½ inch apart on a large ungreased cookie sheet.

6. Bake cookies 18-20 minutes or until lightly browned on bottom. Then transfer to a wire rack to cool.

7. Store in tightly covered container at room temperature for up to 1 week, or in the freezer for up to 3 months.