Shortbread Bites

Most of my neighbors don’t know I’m a food blogger, so you can just imagine the kind of weird looks I get sometimes when I’m outside (natural light rocks) doing the food photography thing.  Some days I just want to shout – ‘Hey!  I’m not crazy! I run a food blog!!’.

One of those days was today.

I was out on my front porch with an extra comfy (meaning extra old & big) pair of pajamas with a plate of shortbread cookie bites in my hand.  I put them down on the table & proceeded in taking the Christmas lights off the front porch railing to use in the photo for this recipe – you know, for a little bit of ambiance.

After I finished snapping some pictures for the Mrs – you know, with my front porch Christmas lights scrunched up around these little cookies – I happen to look across the street…. Where my neighbor is looking at me like I have 3 heads.

Maybe I should have yelled across the street right then & there about my little place on the web. But, I didn’t. Instead, I left them thinking they lived next door to a crazy lady with a camera. And Christmas lights.

You know, maybe if they’d waved instead – I would have brought them a cookie. However, that didn’t happen – so more for me.

At least you don’t all look at me like I have 3 heads.  So, you get the recipe.  My neighbor is really missing out.

First thing you need is one of the better things in life – butter. Take 2 sticks of butter & cut them into small pieces.

In a food processor with knife blade attached, pulse together the sugar & flour. Then, add in the {cold} slices of butter, pulsing until combined.

Transfer the dough to a large bowl, and pour in a few tablespoons of sprinkles. Choose the colors to match the time of year or occasion.

Gently knead it all together using your hands. Divide the dough in half, and press each half firmly into a rectangle on a piece of wax paper.  Freeze for 20 minutes. Remove from the freezer, slice into 1 inch squares, & place on a baking sheet.

Bake at 325 for 18-20 minutes.

Shortbread Bites

Servings 2 to 2.5 dozen


  • 2.5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 sticks of cold butter cut into small pieces
  • 3-4 tablespoons of colored nonpareils or sprinkles


  • Preheat oven to 325 degrees.
  • In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a large bowl. With hand, gently knead in nonpareils or sprinkles until evenly blended and dough forms a ball.
  • On lightly floured waxed paper, pat dough into 2 equally sized rectangles; freeze 20 minutes. Cut dough into 1-inch squares. Place squares, 1/2 inch apart, on an ungreased large cookie sheet.
  • Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool.
  • Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.