So I’ve never done this before, shared a recipe then 8 months later shared the same recipe. The reason behind it – you really need to try these so if you missed these Funfetti Shortbread Bites back in December then make them now! Plus I decided to make and freeze two batches (they are even good straight from the freezer) so I can pack a few as a treat into my daughters school lunches/and of course for myself to snack on :). I also wanted you guys to see what they look like with the rainbow sprinkles too versus the holiday ones so why not share them again? This time around I added just a touch more almond extract and sugar for a little more of a birthday-cake-like flavor and a little more sprinkles for extra color.
I love these because they’re totally snack-able and indeed totally pop-able, they are perfectly portable, they are easy to make and only require FIVE ingredients, they have a longer shelf life than most baked goods and they don’t require refrigeration, they are perfect for holidays (with their customizable sprinkles, you can even find single colors online and mix and match to get the color combo you want), they are the tiniest, cutest little cookies you’ll ever make, and of course they are 100% irresistibly delicious (think perfectly buttery, birthday-cake-like flavor, and crisp melt-in-your-mouth texture) ! So with all that said are you starting to see that you really need to make these Funfetti Shortbread Bites?? Do it. Everyone including yourself with thank you.
5 Ingredient Funfetti Shortbread Bites
Yield: About 336 itty bitty bites
- 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
- 3/4 cup (155g) granulated sugar
- 3/4 tsp almond extract
- 2 1/4 cups (318g) all-purpose flour
- 3 1/2 Tbsp (42g) nonpareils sprinkles, divided
Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
In the bowl of an electric stand mixer cream together butter and sugar until well combined (not light and fluffy, just well blended). Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix in 2 1/2 Tbsp of the sprinkles. Press dough into an even layer in prepared baking dish (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Sprinkle remaining 1 Tbsp sprinkles over top and lightly press into dough. Chill dough in refrigerator 30 minutes. Preheat oven to 350 degrees about halfway through chilling.
Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows. Run large knife underneath cookies to help remove them from parchment as needed). Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet. Cool completely then transfer to an airtight container and store at room temperature.
*Unsalted butter will work great too. Simply whisk in 1/2 tsp salt with the flour before adding if using unsalted butter.
Recipe source: inspired by Land O Lakes