WHAT YOU HAVE
- Flour
- Cornstarch
- Salt
- Nonpareil Sprinkles
WHAT YOU NEED
- 1 cup (2 sticks) softened salted butter
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment combine the butter,granulated sugar, and powdered sugar, and vanilla. Mix until well-combined.
- Add the flour mix from the jar until about half of the dry ingredients are combined.
- Add the sprinkles from the packet and mix until evenly combined and no dry streaksremain. Do not over mix.
- On one of the parchment-lined baking sheets, press the shortbread into a ¼-inch (orslightly thicker) rectangle. Press additional sprinkles on top of the dough. Refrigeratethe shortbread for 30 minutes or more.
- Preheat the oven to 375 degrees F.
- Using a long knife or bench scraper, cut the rectangle into small squares, about ¼- to½-inch in size.
- Spread the shortbread bites out on the prepared baking sheets. They won’t spreadmuch but they shouldn’t be touching. Bake for 7-9 minutes until set. For crispiershortbread, bake 1-2 minutes longer.
- Enjoy!
RECIPE FROM OUR FRIENDS AT
3 Eggs Cakery
I am incredibly grateful to be able to use my baking and artistic talents for creating edible art for others to enjoy. This is what Three Eggs Cakery is all about. I have a Degree in Fine Arts which helps me to materialize what you dream up for your special occasion. The name itself comes from three of my biggest cheerleaders, my kids. I have been able to chase this dream with the help of my amazing and supportive husband; along with my extremely talented family and friends.