Mini Christmas Shortbread Cookies

• servings: 150 servings
• active time: 10 minutes
• total time: 48 minutes

Ingredients

1 cup (two sticks) salted butter, (softened to room temperature)

¾ cups granulated sugar

½ teaspoon vanilla extract

½ teaspoon almond extract

2 cups all-purpose flour, scooped and leveled (please see my notes below on how to properly measure flour)

4 Tablespoons nonpareils

Directions

In a 9x13-inch baking pan add two pieces of parchment paper, on horizontal and one vertical. Set aside.

Combine butter and sugar with a mixer on medium speed until butter is light and fluffy. Add vanilla and almond extract. Beat until well combined.

Slowly add flour to the sugar and butter with the mixer set on low.

Stir in 2 tablespoons of sprinkles.

Press mixture into the prepared pan making sure it’s even then sprinkle 2 tablespoons or more of sprinkles on top depending on preference.

Chill the dough in the refrigerator for 30 mins, meanwhile preheat the oven for 350 degrees.

Lift the chilled dough from the pan and place on a cutting board. Cutting long rows with a sharp knife cut squares about 1/2 inch big.

Using a spatula, transfer about 1/3 of the squares onto baking sheets (ungreased). Spread them out so they have about 1/2 an inch between them. Put the rest of the uncooked squares back in the refrigerator to keep cool.

Bake in your preheated oven for 8-10 mins, remove and cool, then repeat the process with the rest of the squares.

Cool on the pan for 5 minutes, then on a plate for an additional 5 minutes, enjoy or keep in an airtight container at room temperature.

Nutrition

• Calories: 23 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 3 mg
• Sodium: 11 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g