Easy Leprechaun Shortbread Bites
User Reviews
5
Easy Leprechaun Shortbread Bites
Description
This recipe creates a shortbread dough by creaming very soft butter with sugar and extracts, then incorporating flour and salt until just combined. Green food coloring is added for visual effect, making these treats festive. The dough is crumbly but holds together when pressed into a pan. Nonpareil sprinkles provide visual interest within the dough and as a topping pressed gently after chilling.
After pressing the dough evenly into a prepared pan, it is refrigerated briefly before being cut into neat one-inch squares. Baking at 325°F results in shortbread bites with a tender crumb and slightly crisp edges. The almond and vanilla extracts contribute subtle flavor notes, while the nonpareils add texture and visual appeal.
These shortbread bites are best served as a snack or dessert and are suitable for festive gatherings. Once cooled, they store well in an airtight container for several days. Using foil in the pan facilitates easy removal and clean cutting.
Use very soft butter to achieve a creamy blend before adding dry ingredients.Press dough evenly into the pan for uniform baking and clean cutting.Refrigerate dough briefly before cutting to make slicing easier and prevent crumbling.Nonpareil sprinkles add texture and festive color; reserve some for topping before baking.
Ingredients
- 1 cup butter very soft
- ½ cup granulated sugar
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- green food coloring gel or liquid
- 2 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 9 teaspoons nonpareils I use green, white and a few pink, multi-colored
Instructions
- Heat oven to 325°F. Line 9-inch square baking pan with foil, leaving a 1-inch overhang on 2 sides. Spray the foil and sides of the pan with nonstick cooking spray. Set aside.
- Combine butter, sugar and extracts in a large bowl. Stir until creamy and well combined. Add the green food color, a little at a time until the desired color is achieved.
- Beat until well mixed. Add the flour and salt and stir with a sturdy spatula or wooden spoon until all of the flour is incorporated. The mixture will be crumbly. Stir in the nonpareils. leaving 1-2 teaspoons for the top.
- Transfer the dough to the prepared pan and pat it to an even layer. I like to use a flat bottom glass or a metal hamburger spatula to help pat and even out the dough. Sprinkle reserved nonpareils evenly over the top and press gently to help them stay in place.
- Refrigerate for 10 minutes then use the foil to lift the dough from the pan onto a cutting surface. Cut the dough into 1-inch squares. Place squares 1-inch apart onto 2 ungreased cookie sheets; discard foil.
- Refrigerate again for at least 30 minutes and up to 12 hours.
- Bake 13-15 minutes or until bottoms just begin to brown. Transfer to a cooling rack and cool completely before storing in an airtight container.
Notes
- Use very soft butter to achieve a creamy blend before adding dry ingredients.
- Press dough evenly into the pan for uniform baking and clean cutting.
- Refrigerate dough briefly before cutting to make slicing easier and prevent crumbling.
- Nonpareil sprinkles add texture and festive color; reserve some for topping before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81squares
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 27mg | 1% |
| Potassium | 5mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 70IU | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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