These Mini Christmas Shortbread Cookies are sprinkled to perfection, cut into tiny bite sized squares then baked. They will be the talk of the party or a fun gift to box up for friends or neighbors!
2cupsall-purpose flour, scooped and leveled(please see my notes below on how to properly measure flour)
4Tablespoonsnonpareils
Instructions
In a 9x13-inch baking pan add two pieces of parchment paper, on horizontal and one vertical. Set aside.
Combine butter and sugar with a mixer on medium speed until butter is light and fluffy. Add vanilla and almond extract. Beat until well combined.
Slowly add flour to the sugar and butter with the mixer set on low.
Stir in 2 tablespoons of sprinkles.
Press mixture into the prepared pan making sure it’s even then sprinkle 2 tablespoons or more of sprinkles on top depending on preference.
Chill the dough in the refrigerator for 30 mins, meanwhile preheat the oven for 350 degrees.
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.
Using a spatula, transfer about 1/3 of the squares onto baking sheets (ungreased). Spread them out so they have about 1/2 an inch between them. Put the rest of the uncooked squares back in the refrigerator to keep cool.
Bake in your preheated oven for 8-10 mins, remove and cool, then repeat the process with the rest of the squares.
Cool on the pan for 5 minutes, then on a plate for an additional 5 minutes, enjoy or keep in an airtight container at room temperature.
Notes
We like to use nonpareils in this recipe, but you can also use regular sprinkles as well.
These can be frozen ahead of time as well as after being baked, see my tips above.
You do not have to use both extracts, you can use one or the other.
Do not pack your measuring cup with the flour or you'll end up with a dough that is too crumbly. The best way to measure flour (if you don't have a scale) is to use the scoop and level method. Don't scoop directly from the bag or it will end up being packed into your measuring cup. Shortbread is finicky and if you have too much flour, it will be dry and crumbly. Pour the flour into a large bowl first. Stir the flour to loosen it up a bit. Then dip the measuring cup into the flour and scoop it up (don’t pack it down) then take the flat part of a butter knife and level it off (scraping off any excess flour).