Christmas Shortbread Tidbits
These melt-in-your-mouth Buttery Shortbread Tidbits are like bite-sized, edible confetti. This recipe only calls for a few basic ingredients and yield a large batch for bringing to all your holiday gatherings.
Recipe - Stillwater
Christmas Shortbread Tidbits
Prep Time25 Minutes
Servings256
Cook Time15 Minutes
Ingredients
1/2 cup Land O Lakes Butter, softened
1/4 cup sugar
1/4 teaspoon almond extract
1 1/4 cups flour
1/4 teaspoon salt
4 teaspoons multi-colored nonpareils
Directions
- Heat oven to 325°F. Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside.
- Combine butter, sugar, and almond extract in bowl. Beat on medium speed, scraping sides often, until creamy. Reduce to low; add flour and salt. Beat until well mixed. Stir in nonpareils.
- Knead 4-5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares, 1/2 inch apart, onto ungreased cookie sheets. Bake 13-15 minutes or until bottoms just begin to brown.
25 minutes
Prep Time
15 minutes
Cook Time
256
Servings
Shop Ingredients
Makes 256 servings
Land O Lakes Salted Butter, Made with Sweet Cream and Salt, 1 Pound
$6.29$6.29/lb
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.59 was $3.69$0.90/lb
McCormick Pure Almond Extract, 2 Fluid ounce
$3.49 was $7.39$1.75/fl oz
Essential Everyday Flour, All-Purpose, 5 Pound
$2.50 was $2.99$0.50/lb
Essential Everyday Salt, Plain, 26 Ounce
$1.39$0.05/oz
Betty Crocker Sprinkles, Rainbow Nonpareils, 2 Ounce
$2.29$1.15/oz
Directions
- Heat oven to 325°F. Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside.
- Combine butter, sugar, and almond extract in bowl. Beat on medium speed, scraping sides often, until creamy. Reduce to low; add flour and salt. Beat until well mixed. Stir in nonpareils.
- Knead 4-5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares, 1/2 inch apart, onto ungreased cookie sheets. Bake 13-15 minutes or until bottoms just begin to brown.