Sugar Plum Fairy Shortbread Bites

For the cookies:

1. 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.
2. Combine butter, sugar and extracts in a large bowl. Stir until creamy and well combined. Add the pink food color, if desired, just a drop at a time until the desired color is achieved. (If glazing, I use a drop of pink food color in the glaze rather than in the dough itself. You can omit the food color altogether, if desired.)
3. Add the flour and salt. 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.
4. Transfer the dough to the prepared pan and pat it to an even layer. I like to use the a flat bottom glass or a metal hamburger spatula to help pat and even out the dough. If you’re going to skip the glaze, sprinkle the reserved nonpareils evenly over the top of the dough and press gently to help them adhere. If you choose to use the glaze, set aside the reserved nonpareils until after glazing.
5. 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.
6. Refrigerate again for at least 30 minutes and up to 12 hours.
7. Bake on the center rack for 13-18 minutes or until bottoms just begin to brown. Transfer to a cooling rack and cool completely. Repeat with the second pan of cookies. Store in an airtight container.

For the optional glaze:

1. Combine all glaze ingredients in a medium-size bowl and whisk until nice and smooth. The glaze should be fairly thick but spoonable. If it seems too thin, add a little more powdered sugar. If it’s too thick add more half and half, a few drops at a time until desired consistency is reached. (See the picture above in the post.)
2. Transfer the icing to a shallow bowl. Add 3-4 of the shortbread bites to the bowl and spoon the icing over each one to completely coat.
3. Using a fork, bring one of the shortbread bites up out of the icing and allow the excess icing to drip back into the bowl. When most of the extra icing has dripped off, wipe the bottom of the fork against the side of the bowl then transfer the cookie to a cooling rack and sprinkle with nonpareils. Repeat with remains shortbread bites.
4. Allow the icing to completely dry. It will take 3-4 hours (maybe longer). When you touch them the icing should feel hard and dry. When the icing is dry, flip the cookies over and let sit until the bottoms are also nice and dry.
5. Once the glaze has set, the shortbread bites can be stacked on a plate or platter or packed in bags or boxes to be given as gifts. If giving as a gift, I like to place the cookies in a plastic or cellophane bag and secure it with a twist tie to keep them fresh.
6. Store in an airtight container. These cookies can also be frozen. When ready to serve, remove them from the freezer and thaw in a single layer.