Shortbread Cookie Bites

• Vegetarian

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 5 tbsp Sprinkles
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons sprinkles, divided

Directions

• Line a baking sheet with parchment paper.
• In the bowl of a stand mixer cream together butter and sugar until well combined. Mix in almond extract and vanilla. With mixer set on low speed slowly add in flour and salt and mix until combined. Add in half of the sprinkles (set remaining half in small bowl) and stir to combine.
• Press dough into a half inch thick layer on prepared baking sheet. Cover surface of dough with plastic wrap and chill in refrigerator for at least an hour (can be overnight).
• To bake, preheat oven to 350 degrees F.
• Cut dough into 1/2-inch squares using a large sharp knife. Gently press each cube into the bowl of sprinkles to get more to stick to the top. Set cubes on ungreased baking sheet (note: they wont spread much if the dough is cold so you can squeeze a lot on). Bake in preheated oven 8 - 12 minutes and cool baking sheet.
• Store completely cooled cookies in an airtight container at room temperature.