Funfetti Shortbread Bites are an unquestionable requirement attempt Christmas treat! Rich shortbread is specked with sprinkles, cut into modest squares at that point heated until immaculate fresh and tasty. These are ideal for gifting and gatherings, individuals of any age love them!
These modest little shortbread treats have immediately turned into a most loved treat formula around here! My entire is wild about these treats.
They're anything but difficult to make, they just require a couple of fundamental fixings, and they are simply addictively delectable. Gracious yes and I adore that they are superbly pop-capable. Everything is better when it's smaller than usual and these treats are no exemption.
Also Try Our Recipe : Cream Cheese Mints
Ingredients
- 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
- 2/3 cup (142g) granulated sugar
- 1/2 tsp almond extract
- 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
- 3 Tbsp (30g) nonpareils sprinkles, divided (any color)
Instructions
- Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
- In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract.
- With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).
- Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).
- Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
- Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.
- Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.
- Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.
- Cool completely then transfer to an airtight container and store at room temperature.
Recipe Notes
*Unsalted butter will work great too. Simply whisk in 1/4 tsp salt with the flour before adding if using unsalted butter.
These cookies will freeze well for 1 month.
For more detail : bit.ly/2jV6ZLy
Read More Our Recipe : WHITE RUSSIAN EGGNOG
0 Komentar