On the eleventh day of Christmas…
…we’re having a Holly, Jolly Christmas with these Funfetti Shortbread Bites!
While I love this rich, buttery cookie, I reserve it solely for my holiday baking list. I have always associated this cookie with the Christmas season, and I look forward to making this traditional treat each year.
Because I eat it so infrequently, I have not historically experimented with my shortbread recipe. This year, in honor of the Twelve Days of Cookies, I decided to make a few changes to this classic cookie. At best, I figured this recipe would be a fun alternative to the classic. At worst, they would be horrible and I wouldn’t post it.The “best” scenario was not only met, but far exceeded. I do not see this as just an alternative recipe, but my new “go-to” shortbread recipe for Christmas seasons to come.
Not wanting to deviate to far from my beloved traditional shortbread, the changes I made were fairly slight. I didn’t add lavender or substitute coconut oil or tapioca flour. Rather, I just added almond extract, mixed in Christmas sprinkles and cut the cookies into miniature bites. You still get the classic shortbread experience, just with an enhanced flavor and appearance.
Seriously, though…are these not the cutest cookies you’ve ever seen? Anything that is a) tiny or b) full of sprinkles is inherently cute. However, when you combine these two traits in one cookie…they are almost too adorable to eat.
- 1 cup unsalted butter, cut into 1 Tbsp pieces
- ⅔ cup granulated sugar
- ½ tsp almond extract
- 2¼ cups all-purpose flour
- 3 Tbsp nonpareils sprinkles
- ¼ tsp salt
- Line a 13x9 baking dish (casserole pan not a baking sheet) with parchment paper. Spray with cooking spray.
- In the bowl of an electric stand mixer, cream together butter and sugar until well combined. Mix in almond extract.
- Add in flour and salt and mix on low. Scrape down dough on sides of bowl as needed. Dough will appear dry and sandy at first but it will come together. Add in sprinkles and mix together.
- Press dough into an even layer in prepared pan and chill for 30 minutes. Preheat oven to 350 degrees.
- Lift dough from pan using parchment paper. Cut into ½-inch squares. Transfer cookies to a baking sheet and bake 8 -12 minutes. Cool on baking sheet for 10 minutes and then transfer to cooling rack. Store in an airtight container for 10 days.