Shortbread Cookies

Festive Shortbread Bites

Total Time:
25 mins
Prep Time:
15 mins
Cook Time:
10 mins
30 servings
Dish Size:
print this recipe
July 29, 2016


  • 1 cup butter, cold
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1/4 cup rainbow sprinkles


  1. Line a temp-tations® 13x9 baker with parchment paper so that at least 1-inch hangs over all sides. This will make for easy lifting later. Spray parchment with non-stick spray. Set aside. 
  2. Place butter and sugar in the bowl of a stand mixer. Blend until light and fluffy. 
  3. Slowly blend in almond and vanilla extracts.
  4. Add in flour and blend on low just until combined. 
  5. Mix in sprinkles and press dough in an even layer into your baker. 
  6. Cover baker and refrigerate for 30 minutes. 
  7. Preheat oven to 350 degrees. 
  8. Remove baker from refrigerator. Lift dough out using parchment paper handles. Set on a cutting board. Cut dough into 1/2-inch squares and place on an ungreased cookie sheet 1/2-inch apart. Discard parchment paper.
  9. Bake for 8 - 10 minutes or until lightly browned. Set on a wire rack to cool. Store in an air-tight container. 
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