Funfetti Shortbread Bites
User Reviews
4.4
Funfetti Shortbread Bites
Description
This recipe yields Funfetti Shortbread Bites by combining cold, diced salted butter with granulated sugar and almond extract, creamed together before incorporating all-purpose flour and nonpareil sprinkles. The dough starts somewhat sandy but forms when mixed. It is pressed evenly into a parchment-lined baking dish and chilled to firm up before baking. After chilling, the dough is cut into half-inch squares, then baked until light golden. The sprinkles add bursts of color without altering the dense yet delicate texture characteristic of shortbread. The almond extract provides a distinct flavor that enhances the cookie’s richness. These bites can be frozen for up to one month. Using unsalted butter is possible by adding 1/4 tsp salt to the flour before mixing.
Ingredients
- 1 cup (226g) butter cold and diced into 1 Tbsp pieces, salted
- 2/3 cup (142g) granulated sugar
- 1/2 tsp almond extract
- 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
- 3 Tbsp (30g) nonpareils sprinkles divided (any color
Instructions
- Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
- In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract.
- With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together, if it doesn't you can add a few teaspoons of milk).
- Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).
- Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
- Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.
- Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.
- Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.
- Cool completely then transfer to an airtight container and store at room temperature.
Notes
- If using unsalted butter, mix 1/4 teaspoon salt with the flour before adding for balanced flavor.
- These shortbread bites freeze well for up to one month, making them easy to store in advance.
- Ensure the butter is cold and diced to create the proper dough texture before mixing.
User Reviews
Overall Rating
4.4
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