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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.