Cruising Pinterest this holiday season, I kept seeing these adorable little shortbread bites, over and over again. They were so stinkin’ cute that I had to bake them up myself, just so I could look at them in person.
The original recipe for these shortbread bites is actually from Good Housekeeping: Shortbread Bites. I didn’t change a single thing when I made them, and they turned out to be adorably fabulous.
These little shortbread bites are VERY easy and quick to bake, and even easier and quicker to eat. They were devoured in no time. I mean, who can resist a shortbread cookie you just pop in your mouth? It’s the perfect scenario.
I suppose if you could save them long enough, you could put them on ice cream or something too. IF you can save any until after dinner. Good luck with that.
This is one Pinterest find that did not disappoint.
I’ve rewritten the instructions for this recipe to avoid using a food processor.
[Recipe] Shortbread Bites
Original recipe courtesy of Good Housekeeping
1 1/4 cups flour
3 Tbsp sugar
1/2 cup butter, cold, cut into pieces
1 Tbsp nonpareils or sprinkles
Preheat oven to 325F.
In a large bowl, combine flour and sugar. Cut the butter into the flour and sugar until the dough resembles small crumbs.
Add nonpareils. Knead the dough with your hands until it comes together, but not too much, since we don’t want the colour from the sprinkles to bleed into the dough.
On lightly floured waxed paper, pat dough into 8 inch by 5 inch rectangle. Freeze 15 minutes.
Cut dough into 1/2 inch squares. Place squares, 1/2 inch apart, on a parchment lined cookie sheet.
Bake cookies 18 to 20 minutes or until just lightly browned on bottom. The bottoms brown quickly, so be sure to watch them the last couple of minutes.