Shortbread Minis
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.
Ingredients
- 1 ¼ cups flour
- ⅓ cup powdered sugar
- ½ cup salted butter room temperature
- ½ teaspoon vanilla
- 1 tablespoon holiday colored nonpareils
Instructions
- Preheat your oven to 325 degrees
- Add the flour and sugar to food processor pulsing to combine. Add softened butter and vanilla and pulse again until it begins to reach a heavy grainy consistency.
- Transfer dough to a medium bowl, add nonpareils and gently knead dough with your hands forming a ball.
- Place dough ball on lightly floured waxed paper or parchment paper and gently roll to approximately 1/2 inch thickness. Using your hands or a dough cutter (see above picture) form the dough into a rectangle. Freeze 10 minutes.
- Cut dough into 1/2 inch squares (or whatever size or shape you like) using a large knife or cookie cutters.
- Place squares on a parchment lined baking sheet 1/2 inch apart. (I transfer the whole parchment paper that I originally cut them on over to the baking sheet and then space them 1/2 inch apart.)
- Bake cookies 15-18 minutes until they are very lightly brown on the bottom. They shouldn't really brown much on the top.
- 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!
- Enjoy!