Life's too short not to SHARE great recipes!
Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on YummlyShare on StumbleUponDigg thisEmail this to someone

SBM10

Ahh…the holidays!  It’s not until this time of year that my instinct to bake really kicks in!  There is just something about homemade  cookies that fires up the old holiday spirit.  One cookie in particular that I have never been able to resist is a good shortbread cookie.  The only problem… I enjoy them too much!   Maybe that’s why I only really bake around the holidays. 🙁  My solution…go mini!  These little shortbread cookies are perfect because you get that amazing first bite every time without having to eat a whole big cookie!  They are also the perfect size to serve on a holiday buffet table or to take to a cookie exchange.

Shortbread MinisAdd butter to flour and sugar mixture and pulse.

Shortbread MinisPulse until it forms a grainy paste.

Shortbread MinisPlace in a bowl and add nonpareils.  Hand mix.

Shortbread MinisRoll to a half inch thickness and form into a rectangle.

Shortbread MinisCut into half inch squares using a long knife or pizza cutter.

Shortbread MinisSpace half an inch apart on a parchment lined baking sheet.

Shortbread Minis
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 100 cookies
 
Ingredients
  • 1¼ cups flour
  • one third cup powdered sugar
  • ½ cup salted butter, room temperature
  • ½ teaspoon vanilla
  • 1 tablespoon holiday colored nonpareils
Instructions
  1. Preheat your oven to 325 degrees
  2. Using your food processor with the metal blade, combine the flour and sugar, pulse to combine. Add softened butter and vanilla and pulse again until it begins to reach a heavy grainy consistency.
  3. Transfer dough to a medium bowl, add nonpareils and gently knead dough with your hands forming a ball.
  4. Place dough ball on lightly floured waxed paper or parchment paper and gently roll to approximately ½ inch thickness. Using your hands or a dough cutter (see above picture) form the dough into a rectangle. Freeze 10 minutes.
  5. Cut dough into ½ inch squares using a large knife.
  6. Place squares on a parchment lined baking sheet ½ inch apart. (I transfer the whole parchment paper that I originally cut them on over to the baking sheet and then space them ½ inch apart.)
  7. Bake cookies 15-18 minutes until they are very lightly brown on the bottom. They shouldn't really brown much on the top.
  8. Transfer cookies to a wire rack and cool before storing in an air tight container. You can even freeze them if they last that long!
  9. Enjoy!

 

Life's too short not to SHARE great recipes!
Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on YummlyShare on StumbleUponDigg thisEmail this to someone
By | 2017-12-07T19:37:33+00:00 December 3rd, 2015|Baking, Holiday, Kid Faves, Sweet Treats|0 Comments

Leave A Comment

Subscribe now and get a copy of our
FAVORITE FOOD HACKS

...and never miss another great recipe from Cookin' It Real!