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!