Christmas Shortbread Cookie Bites Recipe

Make these adorable Christmas shortbread cookie bites for your next Christmas party! They also make cute gifts in goodie boxes/bags! Make sure to try our whipped shortbread cookies and christmas m&m cookies too!

FAQs:

1. How do I store my Christmas Shortbread Bites?
   1. Once the shortbread bites have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to 1 week.
   2. You can freeze the baked shortbread bites by placing them in a single layer on a baking sheet and freezing them until solid. Once frozen, transfer them to a freezer-safe airtight container or zip-top bag. They can be frozen for up to 2 months. To serve, let them thaw at room temperature.
2. What will I need to complete this recipe?
   1. You will need the following ingredients:
      1. Unsalted butter: Butter is the primary fat in shortbread, providing richness and a tender, crumbly texture. Unsalted butter allows for better control of the salt content in the recipe. You can use salted butter, but reduce the added kosher salt in half to compensate.
      2. Powdered sugar: Powdered sugar helps create a smooth dough and a delicate texture in the shortbread. Its fine consistency dissolves quickly, which is ideal for a tender cookie.
      3. Granulated sugar: Granulated sugar adds a slight crunch to the texture and helps with browning, giving a light golden color to the cookies.
      4. Pure vanilla extract: Vanilla extract adds a classic, sweet flavor that enhances the overall taste of the shortbread.
      5. Almond extract: Almond extract adds a subtle, nutty flavor that complements the vanilla and gives the shortbread a festive holiday taste.
      6. All-purpose flour: Flour provides the structure for the cookies. All-purpose flour is perfect for creating a firm yet tender texture in shortbread.
      7. Kosher salt: Salt enhances the flavors in the recipe and balances the sweetness. Kosher salt’s larger grains provide more control over seasoning.
      8. Holiday nonpareils: Nonpareils add a festive appearance and a slight crunch to the cookies, making them visually appealing and fun for the holidays.
   2. You will need the following supplies:
      1. Measuring Cups and Spoons
      2. Mixing Bowls
      3. Hand Mixer or Stand Mixer
      4. Spatula or Wooden Spoon
      5. 9 x 13-inch baking pan
      6. Sharp Kitchen Knife
      7. Baking Sheets
      8. Parchment Paper
      9. Cooking Spray
      10. Rolling Pin
      11. Wire Cooling Rack

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Shortbread Cookie Bites

Ingredients

• ▢ 1 cup 2 sticks unsalted butter, softened
• ▢ ¾ cup powdered sugar
• ▢ ¼ cup granulated sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon almond extract
• ▢ 2 cups all-purpose flour
• ▢ ¾ teaspoon kosher salt
• ▢ 2 tablespoons holiday nonpareils plus more for sprinkling

Instructions

• In a large mixing bowl, cream together 1 cup softened unsalted butter, ¾ cup powdered sugar, and ¼ cup granulated sugar with a hand or stand mixer until light and fluffy. Mix in 1 teaspoon pure vanilla extract and ½ teaspoon almond extract until well combined.
• Gradually add 2 cups of all-purpose flour and ¾ teaspoon kosher salt to the butter mixture, mixing until the dough just comes together. Be careful not to overmix. Fold in 2 tablespoons of holiday nonpareils with a rubber spatula.
• Line a 9 x 13-inch baking sheet with two layers of parchment paper, laying them in opposite directions (one horizontally and one vertically) to ensure easy removal. To keep the parchment in place, you can lightly spray the pan and the layers of parchment with cooking spray. Transfer the dough to the prepared baking sheet, and use your hands, a rolling pin, or the bottom of a flat measuring cup to evenly press and level the dough, ensuring it reaches the edges of the pan.
• Chill the dough in the refrigerator for at least 1 hour.
• Preheat your oven to 325°F. Cut the dough into a grid pattern using a sharp knife, creating ½ – 1-inch squares. Carefully press each square into a shallow plate of holiday nonpareils, ensuring the tops get extra nonpareils. Place the squares on a parchment-lined baking sheet, leaving ½ inch gap between each one.
• Bake for 13 – 16 minutes or until the edges start turning golden. Be careful not to overbake.
• Allow the shortbread bites to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Serve your festive square shortbread bites, and ENJOY!

Notes

– Make sure your butter is softened, not melted. Softened butter helps the dough come together smoothly and gives the shortbread its characteristic tender texture.
– When combining the AP flour with the butter mixture, mix just until the dough comes together. Overmixing can make the shortbread tough rather than tender.
– Shortbread should remain pale with just a hint of golden color at the edges. Overbaking can result in dry cookies. Keep an eye on them and remove them from the oven as soon as the edges begin to turn golden.