Ingredients
Equipment
Method
Cooking Funfetti Shortbread Bites
- In a large mixing bowl, add the cold, diced butter and granulated sugar. Using an electric mixer, cream them together on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Once your butter and sugar are well combined, add the almond extract. Mix until it is fully incorporated into the butter mixture.
- Gradually add the all-purpose flour to the bowl. Mix on low speed until the dough just comes together. Be careful not to over-mix, as this can lead to tough cookies.
- Gently fold in 2 tablespoons of the nonpareils sprinkles.
- Turn the dough out onto a large piece of parchment paper. Form it into a log shape, about 2 inches in diameter. Wrap the log tightly in the parchment paper and refrigerate for at least 1 hour.
- While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Once chilled, remove the dough from the refrigerator. Unwrap it and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, leaving space between each cookie. Sprinkle the remaining 1 tablespoon of nonpareils on top of each cookie.
- Bake the Funfetti Shortbread Bites in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For richer flavor, experiment with different extracts, like vanilla or coconut.
- Ensure butter is cold for the best texture; it keeps cookies tender.
- Store in an airtight container for up to a week.