Small Batch Shortbread Bites
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Sixteen bite-size shortbread squares are pressed into a small dish, cut, and baked until pale gold. Sprinkles are folded into the dough.
Ingredients
- 4 tablespoons softened salted butter
- 2 tablespoons sugar
- ⅛ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 teaspoons rainbow nonpareil sprinkles
Equipment
- mixing bowl
- baking sheet
Directions
- Heat the oven to 325°F. Line a cold 5-inch square dish with plastic wrap. The wrap is only for shaping, so never put it in the oven.
- Cream the butter, sugar, and vanilla. Gradually fold in the flour, then the sprinkles. Knead lightly into a ball of dough.
- Press the dough into the lined dish. Lift it out by the wrap and cut it into ½-inch squares.
- Set the pieces ½ inch apart on a parchment-lined baking sheet.
- Bake for 13 to 15 minutes, until pale gold. Leave them on the sheet for 5 minutes, then move them to a wire rack to cool.
Nutrition
Serving: 9g | Calories: 46kcal | Carbohydrates: 4.5g | Protein: 0.4g | Fat: 2.9g | Saturated Fat: 1.8g | Trans Fat: 0.1g | Cholesterol: 7.6mg | Sodium: 23mg | Potassium: 5.1mg | Fiber: 0.1g | Sugar: 1.6g | Vitamin A: 89IU | Vitamin C: 0mg | Calcium: 1.5mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 cookies. Brands and portions vary, so use it only as an approximation.