Funfetti Shortbread Bites


Today my kids thought I was the coolest mom ever. Why? I made these Funfetti Shortbread Bites, Christmas style of course!

Christmas Shorbread Bites | Cooking Classy

Did I make them for my kids? Maybe. Or possibly it may have been sort of (mostly) for myself because I love all things tiny. No matter, we all absolutely loved these! And I’ve got a bag full of these so of course I’ve been popping them like they’re popcorn.

Not only are these some of the cutest cookie ever but they also taste amazing thanks to their buttery goodness and the delicious flavor the almond extract offers.

These would be so fun to make for your kids on Christmas or to gift to neighbors in festive box or mug. I don’t know anyone who wouldn’t love these cookies (unless they had an almond allergy of course, then let’s go with vanilla extract)!

They are some of my favorite cookies I’ve ever made and I know I will make them time and time again. I already plan on making them again for my family Christmas party and I’m certain they’ll be a hit! They are easier to make then they may appear, cutting them into long rows makes it a breeze and I love that the dough only requires a quick chilling thanks to the cold butter used in the recipe.

You can easily swap out the sprinkle color for any other color, a rainbow blend would be perfect for a birthday or you could do pastels on Easter, pink and red on valentines and so on. You can even find the sprinkles in single colors at some craft stores, kitchen supply stores, or online, so you can make your own blend of colors.

Enjoy and happy holiday baking!

Christmas Shorbread Bites | Cooking Classy Shorbread Bites | Cooking ClassyChristmas Shorbread Bites | Cooking Classy


Funfetti Shortbread Bites

4.36 from 39 votes

Yield: About 335 bites


  • 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
  • 2/3 cup (142g) granulated sugar
  • 1/2 tsp almond extract
  • 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
  • 2 1/2 Tbsp (30g) nonpareils sprinkles (any color), then about 1/2 Tbsp more for tops if desired


  1. 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.
  2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. 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 and fold in sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
  3. 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). Sprinkle more sprinkles over the top if desired and gently press into dough. 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.
  4. *Unsalted butter will work great too. Simply whisk in 1/2 tsp salt with the flour before adding if using unsalted butter.
  5. Recipe source: inspired by Land O Lakes


  • Wan: I can already tell these would be completely addicting if I made them. I’d have to bag them up and give them as gifts ASAP before I ate them all! December 6, 2015 at 7:10pm Reply

  • Amy: So cute! December 7, 2015 at 3:15am Reply

    • Dee: These look delightful… I’ll definitely give them a go. However, I can’t figure out what you mean by lining the tray horizontally and vertically? Do you mean lengthways and widthways? Please can you clarify. Thanks. Dee January 4, 2017 at 4:47am Reply

      • Bev Ross: Yes it means one lengthwise and the other widthwise. September 27, 2017 at 3:49pm Reply

        • Sandra Pauley: Could a pizza cutter work instead of a knife when cutting cookies love the concept of the bite size also November 7, 2017 at 10:33pm Reply

          • Michelle: I use a pizza cutter. Works great! November 15, 2017 at 12:59pm

          • Robert Rusk: Good idea…..Gigi November 29, 2017 at 5:22pm

          • Abby: The pizza cutter just didn’t work for me. They got crumbly. A big strong knife worked perfectly.

            Try it out! If you experiment with the ends and it doesn’t work out, you can just munch on those yourself ;) November 30, 2017 at 11:21am

          • Patti: I used a knife last year and I’m thinking a pizza cutter would be easier, so I am doing that this year! December 3, 2017 at 11:01pm

          • Cheryl: I use a pizza cutter. It’s faster and easier! December 12, 2017 at 12:30pm

          • Sharon Mancuso: I not only use a pizza cutter, I use a plastic quilting ruler that I bought for this very purpose. I’m a bit (or maybe a lot) OCD. Straight lines are important to me. 😁 December 18, 2017 at 3:02pm

      • Patti: That’s so you cAn lift the dough out of the pan easily December 3, 2017 at 11:04pm Reply

  • Laura ~ RYG: You are most definitely the coolest mom ever for coming with this these! Food in different shapes is so much fun! Kind of like acquiring a tail ~ would be totally awesome to smack people around with it. I would never think to do shortbread this way, I guess that’s why I read food blogs all day! Ha. December 7, 2015 at 7:59am Reply

  • Jess @ What Jessica Baked Next: These shortbread bites are so cute, Jaclyn! I love the festive coloured sprinkles! December 7, 2015 at 9:36am Reply

  • Medeja: Simple, yet they so cute! December 7, 2015 at 1:03pm Reply

  • Kayla Davila: Even a kid could cook it like me December 7, 2015 at 5:56pm Reply

  • Sandra: Why do you not put them on parchment to bake them? December 8, 2015 at 8:20am Reply

    • Anne: I would also like to know the answer to this question… September 4, 2016 at 12:20pm Reply

      • Jaclyn: They spread less on an un-greased baking sheet. September 7, 2016 at 10:26am Reply

        • tami: My cookies spread like pancakes on both an ungreased pan and on parchment. This was a waste of good ingredients. December 10, 2016 at 8:54am Reply

          • Denise Williams: Did you chill the dough? December 14, 2016 at 2:47pm

          • Brenda: We tried this recipe yesterday. We followed the instructions step by step. They spread like pancakes and we did not greased the pan. December 19, 2016 at 4:32am

          • Jessie: I chilled the dough for 40 minutes and chilled the baking sheets as well in between. The cookie squares kept their shape and didn’t spread at all. December 2, 2017 at 6:27pm

          • Meghan: Mine spread when I used an Air Bake sheet but not a basic cookie sheet. December 24, 2017 at 9:39am

          • Dina: For those saying that the cookies spread while baking, you need to make sure that you chill the dough in the fridge for at least 30 minutes before baking them. December 25, 2017 at 7:06am

  • June @ How to Philosophize with Cake: Aww what adorable little cookies! I could totally devour a handful of these. Love the festive sprinkles too!! December 8, 2015 at 5:19pm Reply

  • Laura (Tutti Dolci): These bites are adorable and beyond festive! December 9, 2015 at 8:35pm Reply

  • Nal: Hi Jaclyn,

    Would it be okay if I froze them for a few weeks? December 10, 2015 at 7:25am Reply

    • Deborah Prince: Can these be frozen???? December 11, 2017 at 3:42pm Reply

  • Darcy: These are super cute and I am making them for a bake sale. I need to mention that my first batch got over-browned in 10 minutes. The second one did not. Just watch. It is a pity that I will have to eat the overdone ones myself. ;) December 10, 2015 at 11:02am Reply

    • Jaclyn: Thanks for your feedback Darcy! Sorry that happened with the first one! I use two oven thermometers so I can get the most accurate temp there for hopefully the most accurate time, but all ovens are different and altitude and the way ingredients are measured and so forth can change things. The recipe I got the inspiration from at land o lakes (link at bottom of recipe) listed 13 – 15 minutes without chilling the dough first. But I appreciate feedback – I’ll update the 10 mins to 8 mins in the recipe. December 11, 2015 at 10:50am Reply

      • Monica: This was the worst!! I checked & double checked each step & ingredient & it was like dust! The dough did not stick together at all, So I echo above such an expensive loss. I count this as a FAIL! November 28, 2017 at 2:09pm Reply

        • Jessie: You didn’t mix the dough long enough. I don’t have a stand mixer so I used a hand mixer, but it took at least 10-12 minutes of mixing at low speed before the dough started to come together. December 2, 2017 at 6:28pm Reply

  • Lacey: I”m not sure what I did wrong, but I didn’t quite fill the pan, did I not flatten them enough? I don’t think I got 335!

    My kids love them though! They’re so easy too. New Christmas tradition. Thank you! December 11, 2015 at 10:46am Reply

  • Karen: I made these today for a Christmas party. The children loved them and their mother asked me how I got such perfect little square cookies. I must say, mine didn’t turn out quite as square as yours in the photos. How did you get them so perfect? I think mine spread a little too much a the surface on the cookie sheet. I thought maybe it was because my pan wasn’t cooled, but it was the first batch too. I would agree with the other poster to watch the baking time.
    Love this recipe and would try it again. Very easy. December 12, 2015 at 10:51pm Reply

    • KC: Use just a tad more flour to keep the butter from spreading; experiment with different batches to find the perfect combination! October 16, 2016 at 7:14pm Reply

  • Elizabeth: How long do these stay fresh? :) they are so cute, I was thinking of using star and tree shaped sprinkles for their Christmas version December 13, 2015 at 4:40am Reply

  • Lindsey: Can these be frozen? December 14, 2015 at 10:47pm Reply

    • Debi: I would like to know if you can freeze these. November 12, 2017 at 2:12pm Reply

      • Emily: This is the fourth year I’m making these and I’ve freezed every year! December 9, 2017 at 1:34pm Reply

  • Maryann: Can it be aXmas present early ?? December 15, 2015 at 5:14pm Reply

  • Ruth: I used a pizza cutter to cut the dough, much easier! December 16, 2015 at 10:48am Reply

    • Kim: This was the BEST idea. Thank you for making it so much easier for me! December 19, 2015 at 9:22am Reply

  • Mary Ann: The original Land O Lakes recipe called for plastic wrap to line the pan and then to discard it when transferring to the baking sheet. I’m sure you could bake on parchment paper though. December 16, 2015 at 11:02am Reply

  • Caroleann: Jaclyn,
    These are adorable! I have two questions: 1)I’m assuming that one could not substitute a log of pre-made sugar cookie dough to do this, am I correct? Just hoping to find an even quicker route… 2)Also curious, as someone else also asked, why the notation to not use parchment paper on the baking sheet? Thanks so much! December 16, 2015 at 11:18am Reply

    • Jaclyn: I wouldn’t recommend pre-made sugar cookie dough – unless you could find shortbread dough which I’ve never seen at a grocery store before. And I didn’t use parchment or grease the baking sheet because I did this with raspberry thumbprints I posted (which is nearly this exact same recipe) and the cookies spread less and they don’t stick anyway because of all the butter in them. December 16, 2015 at 5:13pm Reply

  • Taylor: Can you substitute vanilla for almond extract? December 16, 2015 at 1:33pm Reply

    • Jaclyn: Yes definitely. December 16, 2015 at 5:11pm Reply

  • Chriss: I don’t have a stand mixer. Will a hand-held mixer work? December 17, 2015 at 6:21am Reply

    • Laurie: I have the same question, but I don’t see an answer to your question. Did you use your hand mixer, and did it work ok??? December 9, 2016 at 9:09pm Reply

  • Karen: I made these exactly as you directed. I served them with strawberries and blueberries with whipped cream for dessert after a rich meal of short ribs. My guests loved them!! Thank you for helping me show my friends how much I love them!! December 17, 2015 at 8:04am Reply

  • Mare: can this recipe be used for a flat, no confetti shortbread cookie? I am looking for a really good shortbread recipe. December 17, 2015 at 5:27pm Reply

    • Jaclyn: Yes you should be able to do classic shortbread with this recipe. December 21, 2015 at 6:56pm Reply

  • Deb Leonard: I love, love shortbread and can hardly wait to make these! December 18, 2015 at 4:31pm Reply

  • Terry Pucella: Thought these are so cool, but mine did not keep their shape, they spread out flat. I even froze them and popped into the oven, still spread out. ?????? December 18, 2015 at 9:12pm Reply

    • Jaclyn: It sounds like you likely need more flour. How did you measure the flour? I use the scoop and level method without sifting or whisking the flour first and definitely not the spoon into cup and level method. Also if they were frozen before baking instead of just chilled in the fridge they probably spread more because they needed to thaw a bit so I’d refrigerate next time. Sorry they didn’t turn out perfect for you! December 19, 2015 at 10:52am Reply

      • Patsy: Jaclyn, I wonder if Terry actually used real BUTTER. So many cooks use margarine for baking and cannot be convinced that it can make a difference in the finished product. August 18, 2016 at 8:05pm Reply

        • debbie: Patsy: you are SO right about using REAL BUTTER!!! AND make sure it is a GOOD QUALITY!! There is a difference between Grade AA, Grade A & Grade B. Margarine is never a good substitute, too much water. November 1, 2017 at 8:56am Reply

          • Heather English: I never knew there were different grades of butter! Lesson learned! December 12, 2017 at 7:13am

  • Frankie G: These look so easy and buttery delicious, too. I can’t wait to try them. My little grandson will love adding the sprinkles to them and being a part of cooking them. Thanks for sharing this recipe with us! Merry Christmas! December 19, 2015 at 11:22am Reply

    • Jaclyn: I hope you both love them :)! Merry Christmas Frankie! December 19, 2015 at 11:46am Reply

  • amy: I don’t have a stand mixer and with my little hand held beat them as long as I could. They never pulled together on their own. Thought maybe they were fine, do I out then in the fridge and even after an hour they fell apart. What did I do wrong? December 19, 2015 at 12:57pm Reply

    • Vanessa leal: Same happened for me. I also used a hand mixer. I’ve seen other comments asking about a hand mixer but no response. I ended up putting the 9×13 pan in the oven. Waiting t see how that works out

      Does anyone have any help on this? They looked so good. Really wanted to make them for my kids. December 21, 2015 at 3:42pm Reply

      • Jaclyn: I wouldn’t recommend a hand mixer as the dough is really thick and a heavy duty mixer is probably necessary to bring the dough together since you start with cold butter. December 21, 2015 at 3:45pm Reply

        • pauline lenz: You can knead the dough together, that will pull the flour and butter mixture together.. That is how I do lot’s of my stiffer dough.. September 22, 2016 at 8:42pm Reply

          • Jaclyn: That would probably work okay here. I hope you love them! September 22, 2016 at 11:44pm

  • Laura G: How long would these keep for? I want to make them as Christmas gifts today, but I’m worried they won’t hold up in 4 or 5 days. December 20, 2015 at 9:41am Reply

  • Zoe: I’ve done this recipe three times and the dough never comes together. It remains very flaky and crumbly. I honestly don’t know what I’m doing wrong. When I bake it taste great but the initial dough is just very hard to work with December 25, 2015 at 10:58am Reply

    • Stephanie: This is what happened to me. The “dough” never came together. I added a little more butter to bind it, but it was still a crumbly mess. They taste ok, but probably won’t make again. December 17, 2016 at 1:36pm Reply

      • Sue: I made these once! They never came together was crumbly & dry even though I did exactly like recipe said to use cold butter! Threw them out! Will not try again in bless someone tells me what went wrong! Too many other easier cookies to make like with Cool Whip or cake mixes December 20, 2016 at 3:45pm Reply

    • Karen: Use a high power mixer and once it looks crumbly crank up the speed a notch or 2. Shouldn’t take 1 minute for it to come together properly. Not sure a hand mixer will do the job. December 19, 2016 at 8:11am Reply

      • Jackie: Mine didn’t come together either. So I mixed it with my hands and it came together. Still tastes great, but they are flat, like others have mentioned. December 22, 2016 at 5:58pm Reply

  • Diana: I used a hand mixer, it’s all I have. They turned out great! Can you freeze them after they are baked? December 25, 2015 at 11:38am Reply

  • Traci: I can’t wait to try these but does one 9×13 pan really yield over 300 of these? I find that hard to believe! They look delicious! March 1, 2016 at 10:47am Reply

    • Jaclyn: They are so tiny that it actually does! ;) March 1, 2016 at 10:58am Reply

  • Jennifer: For those inquiring about the yield: a 13×9 pan, with cookies cut to 1/2″ exactly, would yield 468 cookies in theory. Consider a ruler and a pan with straight, squared corners for a precise number of cookies.
    For those commenting about crumbly dough: try less flour. Everyone measures flour differently by volume. Only weight measurements are precise. July 25, 2016 at 4:43pm Reply

  • Linda Leone: For those of you who don’t have a stand mixer, RELAX, my grandmother didn’t have one either. This is a classic shortbread recipe, you can cut in the butter with a pastry cutter first and then stir/cream the butter and sugar by hand, add the flour and mix.
    As far as spreading, reduce oven temp by 25° do not use a non stick cookie sheet, chill before baking at least 20 to 20 min. Try using a bench scraper to cut your cookies. Make them the size you want, enjoy! July 30, 2016 at 11:00pm Reply

    • Tiffany: Thank you for answering the unanswered as I do not have a stand mixer either. Now I need a pastry cutter, but definitely cheaper! August 29, 2016 at 4:33am Reply

      • Amie: I noticed a comment that said they used a pizza cutter to cut the cookies! :) December 18, 2016 at 1:16pm Reply

    • Dawn: I used to always make shortbread with a pastry mixer, and old recipes actually tell you to use it not a mixer…. :) November 13, 2016 at 5:18pm Reply

  • Chris Holmes: I made these today. The taste was excellent but didn’t bake up. They spread out like a chocolate Chip. What did I do wrong. I made sure not to over beat, ect. I’m at a loss. August 23, 2016 at 3:28pm Reply

    • melissa: hi chris! i havent tried these yet, but based off the previous answers, when they spread out it is probably because you used too much butter (or too little flour). good luck next time! November 13, 2016 at 12:05pm Reply

  • CYnthia: These are in my oven right now – and I didn’t see the oven temp in the recipe, so I have mine at 350. I’m also at 6,000′ so we’ll see what adjustments high altitude requires. And I didn’t even use a mixer, just my hands, but made sure the dough was chilled. Then I made a ball, flattened it out, and rolled to about 1/2″ thick. Instead of the red and green bits, I added chopped sweetened cranberries. The dough sure tastes good! August 25, 2016 at 6:00pm Reply

    • Amy Ratcliffe: Thanks Cynthia, for the cranberries addition. I wanted to make cranberry/orange shortbread cookies, but all the recipes I found either seemed too difficult or wanted an item I didnt have… I am making nut horn cookies and wanted something easy and fast while my nut horn dough is being refrigerated.
      I think I am going to try this recipe with finely chopped pecans, cranberries, and orange. Hope they turn out!! December 20, 2016 at 8:52am Reply

  • Teresa Scruggs: My little guy has a sprinkle addiction. I showed him these and he was really excited! We’re going to make them tomorrow. Thanks for the recipe!!! October 25, 2016 at 6:32pm Reply

    • Jaclyn: I hope you both love them! October 26, 2016 at 12:41pm Reply

  • Varvara Zubkova: Hello, Jaclyn!
    My name is Varvara
    I from Russia.
    I do not know much English and it’s hard to translate your great recipes that I can not translate, and Google translator translates unclear.
    Zaklyuchaetsyach my request is that I want you to ask at the entrance to your site foreign people used the site transfer function for a specific language
    Thank you in advance!
    Thanks. November 11, 2016 at 4:01am Reply

  • Tina Williams: i bet they would be good with some cruched up candy cane and a little peppermint extract. Cant wait to try them both ways November 11, 2016 at 8:49pm Reply

    • Jaclyn: Great suggestions! November 17, 2016 at 9:39am Reply

  • McAuley: Just made these, and they’re awesome!
    I only got around 180 bites, perhaps mine are a bit larger.

    I measured all of the ingredients except for the butter, and my dough was super crumbly. I ended up adding about 1-2tsp of cold water to help it come together. Then I put the dough between two sheet pans and pressed super hard to get them to hold.

    Excellent recipe, thanks for the idea!! They’ll be great for Christmas! Perhaps I’ll try them with cinnamon next time. November 15, 2016 at 7:25pm Reply

    • Jaclyn: Thanks for the feedback McAuley! November 16, 2016 at 11:05am Reply

    • Megan: My dough was very crumbly at first, but I found that just setting the mixer and leaving it going for a little while helped it come together. December 3, 2016 at 5:17pm Reply

  • Kelsey: I’m so happy to come across this cute, delicious looking and festive shortbread cookies recipe. Thank you for sharing!! November 17, 2016 at 12:29pm Reply

    • Jaclyn: You’re welcome Kelsey! Thanks for leaving a comment! November 17, 2016 at 1:38pm Reply

      • Kelsey: Jaclyn, made them today and yes addictive and delicious. Almost gone now…. LOL. A winning recipe. November 23, 2016 at 1:14pm Reply

  • Sarah: Has anyone tried freezing these? DO they freeze well? November 19, 2016 at 11:28am Reply

    • Carole: Yes I did freeze mine for two weeks in a thick ziplock freezer bag. Spread them on a plate to thaw and they were delish! I did a batch with sprinkles, one with crushed candy canes and mint extrac and one batch with mini chocolate chips. Took a handful of each baked cookie and put them in clear gift bags for gift giving. Everyone loved them! November 14, 2017 at 4:03pm Reply

  • Lee: Has anyone tried baking these cookies with the convection feature on their oven? November 19, 2016 at 5:15pm Reply

    • Jaclyn: I wouldn’t recommend using the convection feature, it works best when you are roasting something (like a whole chicken etc) but it tends to dry out baked goods so I don’t recommend it. November 20, 2016 at 11:42am Reply

  • Bethany: Are these soft or crunchy? November 22, 2016 at 12:34pm Reply

    • Jaclyn: They are a crisp but deliciously tender cookie :). November 22, 2016 at 7:43pm Reply

  • Brickey: Why no parchment on baking sheet? I always use parchment. November 22, 2016 at 2:20pm Reply

    • Jaclyn: Just so the spread less, plus it’s not needed with all the butter in the dough. November 22, 2016 at 7:41pm Reply

  • Nancy: Has anyone tried freezing the bites? November 22, 2016 at 9:37pm Reply

    • Jaclyn: Yes I have, they freeze really well! November 22, 2016 at 9:43pm Reply

  • Ashley Smith: Can I use my own sugar cookie recipe? November 22, 2016 at 11:38pm Reply

  • Jessica: Jessica: Hi Jaclyn! Do I have to add in almond extract? Any subs? Thanks! November 23, 2016 at 4:46pm Reply

    • Jaclyn: You can also use vanilla extract. Hope you love them! November 24, 2016 at 8:47am Reply

  • Vanessa L: Mine turned out just as shown. I did 1 inch cubes instead of half inch. I would definitely recommend putting more sprinkles on top. I didn’t and they don’t look as good as they would have. Mine didn’t spread or anything. Make sure your cookie sheet is cool and you cut and bake right away. Don’t leave them out of the fridge for more than a few minutes. Mine took 8 minutes on a dark cookie sheet and 12 minutes on a silver cookie sheet November 25, 2016 at 4:04pm Reply

    • Jaclyn: Great tips! November 28, 2016 at 12:27pm Reply

  • Kathy: Can I make the sheets of dough ahead of time, wrap and freeze to cut and bake at a later date? November 26, 2016 at 6:44am Reply

  • Bio-tech1: I made these and they were good. Very buttery. But not necessarily in a good way. I am from Scotland where shortbread cookies are quite popular. And I can tell you that they do not make them with butter. November 27, 2016 at 12:38pm Reply

    • Karen: They don’t make shortbread with butter? With what do they make it with?? December 19, 2016 at 8:09am Reply

    • Margaret Herndon: My gramma is from Scotland and she makes shortbread with brown sugar butter and flour. That’s the Scottish way. Not with white sugar. Don’t agree with the lady saying no butter is used for shortbread. December 22, 2017 at 7:52am Reply

  • Kelsi: Can you make these bites with the whipped shortbread recipe?? November 28, 2016 at 8:56pm Reply

  • Tracey theofileds: can I use vanilla extract instead of almond extract? November 29, 2016 at 4:38pm Reply

    • Jaclyn: Yes that would be fine. November 29, 2016 at 9:53pm Reply

  • Jess: Jaclyn…can I freeze the dough or should I bake them first then freeze? November 30, 2016 at 6:52am Reply

  • Sue: Help! I did recipe just like you said & when I went to cut them they crumbled big time! Plus I even tried putting some in my hand and making a ball but still they crumbled! Help! ASAP! I need these by tomorrow what did I do wrong? How can I fix them? Please quit ck ly tell me November 30, 2016 at 10:18am Reply

    • Jaclyn: You could try to use less flour next time or soften the butter. It sounds like the flour was over-measured maybe. November 30, 2016 at 5:56pm Reply

      • Sue: My flour may have been old. But it was in lock & lock so it should have been OK! November 30, 2016 at 6:32pm Reply

  • Athena Contarino: These are truly delicious, made them for a bake sale at my kids school, what a hit! December 2, 2016 at 2:32pm Reply

  • heather: Any thoughts on another extract? I have a nut allergy in the house (I’m assuming almond extract actually has almond?). December 3, 2016 at 10:28am Reply

    • Jaclyn: Vanilla extract would be fine. I’d actually use 1 1/2 tsp which is what I recently added to a similar shortbread. December 4, 2016 at 12:16am Reply

  • Twila: Make them! These are so easy and fun to make and eat. I am going to make them for Christmas and put in mini cupcake cups and put on cookie trays. Well that’s the plan if I can stop eating them. Thanks for sharing the recipe.. December 3, 2016 at 2:11pm Reply

    • Sue: I tried these and they flopped! I used cold butter too just like recipe said!! It was so crumbly didn’t work! My flour may have been old even though I had it in lock & lock! I even tried rolling into balls but too crumbly! What did I do wrong? You said use cold butter! December 13, 2016 at 4:56pm Reply

  • Tina Aubrey-Lilly: Love these!! Sometimes a girl doesn’t want to commit to a whole cookie, “sometimes”…highly recommend- they are a big hit at Xmas 🎄 December 5, 2016 at 4:29pm Reply

  • Amanda: I’m planning on splitting the dough so I can still make almond ones, but also another flavor for my brother-in-law who’s allergic to tree nuts. I also do not have a stand mixer or pastry cutter, so I’ll let you know how that turns out. Lol. December 6, 2016 at 11:14am Reply

  • Kathie: I just finished baking my first try at these fun looking cookies. My problem was spreading the dough to an even thickness. The middle cookies were nice little cubes, those on the edge were thin and flat…but they held together, didn’t spread unduly, (the thin ones did a bit.) This was a practice run…the real run will be Saturday. I used the hint of cutting them with a pizza cutter, thank you, it worked great! I alternated 3 silver cookie trays, keeping two tays in the fridge while one tray was baking. I find them to be very sweet, has anyone used less sugar successfully? And I think I am going to use vanilla instead of almond extract. December 8, 2016 at 7:16pm Reply

  • Stacey Berghuis: would vanilla extract work? December 9, 2016 at 8:48pm Reply

  • benazir: i have microwavw with convection mode,,,i hv to bake cake and cookies in that mode only..but u hv asked nt o bake in convecion mode???am confused… December 10, 2016 at 1:32am Reply

  • tami: I was disappointed in how these turned out. I followed the recipe exactly- yes I used real butter. Yes I chilled the dough before cutting. I used a pizza cutter. They look like flat discs. December 10, 2016 at 8:57am Reply

  • Holly: Made these today. Needed to add sprinkles before baking but did not have extras. Some of the cookies are thin on the outside of the original 13 x 9 pan. I think you could use less of the pan to get cookies a little thicker.
    Taste was yummy! Will add nice color to a cookie platter. December 10, 2016 at 2:53pm Reply

  • Jen: Hi All,
    Just wondering what temp. to bake the cookies? I am going to make them now! December 11, 2016 at 10:27am Reply

  • LClark: I made these last night and they came out so so good. I am a baker and do a ton of baking and these came out just as the picture looked. Too bad I can’t upload a picture of my finished product. Thank you for sharing!!!! December 11, 2016 at 11:08am Reply

    • Jaclyn: Thanks for the great feedback! December 13, 2016 at 2:35pm Reply

  • Diane: Mine came out flat, measured ingredients per recipe. I made the second batch thicker and they still cooked flat. December 11, 2016 at 12:48pm Reply

    • Jaclyn: The cookies won’t rise much because there is no leavening in the recipe (i.e. Baking soda/powder or eggs). If you want to make them thicker next time I recommend pressing them a smaller baking dish, chilling probably twice as long as listed then cut. And just bake a little longer since they’ll be thicker. Hopefully that helps! December 11, 2016 at 8:13pm Reply

    • Diane: They came out paper thin they spread everywhere. December 12, 2016 at 7:46pm Reply

  • Amrita Nagle: Thanks for the great recipe! Came out delicious, I just added some more flour than mentioned here. To all those asking about not having a stand mixer, I don’t have a stand mixer or hand mixer or a pastry blender. I just used a fork to cut through the butter (butter was cold but not too firm, had left in on the counter for about an hour after removing from the fridge). Worked fine for me.. December 13, 2016 at 1:31pm Reply

    • Jaclyn: Thanks for the great input Amrita! December 13, 2016 at 2:03pm Reply

  • K: I made these, twice. I am a really good baker so I was shocked when they turned into little puddles with no shape after baking for 8 minutes. I followed the directions EXACTLY. Has this happened to anyone else? December 14, 2016 at 11:20am Reply

  • Kellie: I’ve made 2 batches of these today. I did make some changes as my son is anaphylactic to dairy, so I made them with dairy free margarine (and salt), and added extra flour to firm up the dough as I’ve found the marg makes the dough more moist. My first batch definitely held their shape really well, but I had chilled them for signicantly longer than the second batch. This wasn’t intentional, I just made the mix before basketball practice and cooked them when I got home. The second batch I chilled for 30 min and they were squarish, but they just didn’t hold their shape as well. They still looked and tasted great. And I’m sure my four boys will demolish them tomorrow! Thanks for sharing. December 15, 2016 at 2:05am Reply

  • Jessica: How.long will this keep, I’m doing them as gifts and wondering what is the earliest I can bake them? Or can I bake them and freeze them December 15, 2016 at 7:04pm Reply

  • Sissy: They came out great & addicting! I made mine into sticks to dip into chocolate w/Christmas sprinkles and use peppermint instead of almond extract. Sooo Yummy! Thank you December 16, 2016 at 2:00pm Reply

    • Jaclyn: Great idea! Glad you loved them! December 20, 2016 at 2:58pm Reply

  • Claudia: Making them right now, hopefully it comes out okay. Really worried about it being too crumbly because right now it seems that way, and I’ve been mixing it with a hand mixer for a while. I’m going to mix it a little bit longer, and if that doesn’t get better, I’ll add 1 teaspoon of water like someone suggested above.

    Wish check back in later :) December 17, 2016 at 3:40am Reply

  • Kim vd Linden: These are sooo cute and sooo delicious! I can’t stop eating them! also I had a little question about the flavor. Is it possible to swap the almond extract with some (cooled down) coffee? or some chocolate maybe? Thanks so much for this amazingly good recipe! <3 December 18, 2016 at 11:35am Reply

  • Kimberly: My batter was way too dry and my cookies didn’t hold shape at all. They tasted awesome but I’m wondering what I did wrong… December 18, 2016 at 7:50pm Reply

  • Karen: I took these out of the oven and YUM they are so tender and delicious. Too bad I had to eat the misshapen ones, tehe.
    After reading some of the comments I want to make a few suggestions. Mine did not come out perfect. I cut my bigger so they didn’t look mini like the picture but just a slightly larger version.
    -use butter, not margarine. This should be standard in all baking recipes but I know there are still margarine users out there. Shortbread IS butter though so no substituting here.
    -Try raising the oven temp to 375 and using the shorter time. I almost did this but followed the recipe at 350. I think it’s too low but my cookies did come out fine so whatever you feel comfortable with
    – Don’t use a nonstick pan. A heavy stainless baking sheet is best.
    – These look small and cute when you lay them on the cookies tray but don’t be deceived. LEAVE THEM ROOM. They will spread a bit and the closer the cookies are on the sheet the more they will spread. I don’t have a reason for this phenomena but I see it time and again when I try to squeeze another row onto a sheet.
    – Don’t wait for these to brown in the oven. If you do it will be too late and the cookies are ruined. Shortbread is tender soft cookie, it’s supposed to be light color so don’t overbake! December 19, 2016 at 8:07am Reply

    • Jaclyn: Great tips! December 20, 2016 at 2:44pm Reply

    • Barbara Howell: Broken or misshaped cookies have 0 calories. Or put crumbs in a jar for sprinkling over yogurt or ice cream. September 6, 2017 at 8:40am Reply

  • DOROTA: I made these for an office holiday party and the year were a HUGE hit! I didn’t cut them up abs small as you did so there were definitely less even though I double the recipe; but again they were a hit. I was going to leave with some and ended up leaving the rest for the night shift who were on. December 21, 2016 at 12:37am Reply

    • Jaclyn: Thanks for reporting back – I’m so glad they were loved! December 22, 2016 at 1:38pm Reply

  • Pam S: I made following the directions to a tee. Soo easy to make. I also thought I would mention that I baked them on a stone and I had no problem with them spreading. I simply scattered them on the pan, didn’t worry about lining anything up and they came out perfect. December 21, 2016 at 11:26am Reply

  • Jenn: These are GREAT!!!! I really hope I don’t eat them all by myself! December 21, 2016 at 4:25pm Reply

    • Jaclyn: I’m happy to hear you like them Jenn! I have the same problem – especially since I froze a few batches and eat them straight from the freezer :l. December 21, 2016 at 5:13pm Reply

  • Jackie: I bought sprinkles instead of the little balls like your pictures shows. Do you think they will work? December 21, 2016 at 6:16pm Reply

  • jen lodge: i followed the recipe exactly and they turned out perfect!! the kids love them. thanks! December 21, 2016 at 6:44pm Reply

    • Jaclyn: i’m so glad they love them Jen! Thanks for the great review! December 22, 2016 at 1:36pm Reply

  • S. Winter: So, was looking for an easy snack to take to Christmas family gathering, and these looked cute. These are AWESOME! The taste is great & they were super easy to make. I used my big rocker-pizza-cutter to make the sizes uniform. Even my picky 6 yr old was loving them! December 21, 2016 at 8:34pm Reply

    • Jaclyn: I’m so glad they were enjoyed! December 22, 2016 at 1:35pm Reply

  • Jessica: Could you use mini cookie cutters instead of cutting into squares? December 22, 2016 at 11:09am Reply

  • Teri M: I just made these and they turned out absolutely perfect! Although I didn’t cut them in very straight lines. LOL I added just a tiny bit more flour after reading the comments about spreading. Using the pizza cutter was a great tip from someone!
    The trouble will be my hubby and I not eating them before Christmas Eve! 😉 December 22, 2016 at 2:35pm Reply

  • Erin: I followed the recipe step by step and my dough never came together. I mixed it for quite awhile and it still had a sandy appearance. I pressed the dough into the pan and chilled it for about 45 minutes. When I went to cut my squares, the dough just crumbled to pieces. Was really looking forward to these, but they never even made it to the oven. The dough went straight in the garbage. What did I do wrong? December 22, 2016 at 4:15pm Reply

  • Chelsea: This was a disaster. December 22, 2016 at 7:31pm Reply

    • Sue: STOP emailing me all of you! They didn’t turn out so STOP emailing me December 23, 2016 at 2:19pm Reply

      • Jaclyn: Sue – I think you must have clicked “notify me of additional comments”. No one is emailing you personally, you are just getting a notification anytime a new comment is posted. To unsubscribe, go to the bottom of the comment section and click “unsubscribe”. Sorry these didn’t work for you! December 23, 2016 at 2:31pm Reply

  • Laura: I don’t have a stand mixer either. It never pulled together. I put the powdery mix into the 9×13 pan and pressed down. Hoping it will come together after refrigerating for a while. Any suggestions for how long to keep in fridge and temps/times for baking given I just put a sandy mess into my fridge? December 24, 2016 at 9:57am Reply

  • Adriana G: The cold butter would not cream properly no matter how long I mixed. My short breads flattened in the oven and look more like a deformed flat cookie. Very disappointed December 24, 2016 at 10:28am Reply

  • Henley: Thes came out fone for me and YES they are addictive. Every ti e i go in the kitchen im eating one. I’m taking them to my moms house tonight thought, so hopefully i wont have to subject myself to them to much longer lol.

    I acvidentally used only two cups of flour instead of the 2-1/4. They came out pretty much perfect. December 24, 2016 at 11:52am Reply

  • Jesika: I don’t have parchment paper!! Is that okay to do without? Thank you! December 24, 2016 at 1:38pm Reply

    • Jaclyn: It just makes it easier to lift them out of the pan and cut them but you could possibly do it without. December 24, 2016 at 1:44pm Reply

      • Jesika: Okay awesome! Thank you so much for the fast reply! I’m so excited to try them!! Merry Christmas!! December 24, 2016 at 2:06pm Reply

  • Jen: I made these as an “easier” alternative to my usual jam-filled shortbreads… it was a disaster. Very crumbly, there was no way I would be able to cut them and had to attempt to shape them by hand. I would not make these again. December 24, 2016 at 1:46pm Reply

  • Neet: Thanks for the recipe. Now I am on the search for different coloured sprinkles – as we are due to fly to america soon maybe we will come back with lots.
    Thanks again for the recipe, deelish!
    Hugs, Neet xx December 28, 2016 at 3:43am Reply

  • Amanda: I made these and will be making again, though one question I had when I did was when I was cutting them they were crumbly, i used a 9×13 pan is it I used to much flour? December 30, 2016 at 7:29pm Reply

  • Kari: This was my first time making shortbread cookies. I was nervous I used a hand mixer on slow and paused frequently to help mix the butter with the flour … mixing took me about 25 min with stopping.. so hand mixer works if you go slow and take your time. I made mine in a smaller pan so they were thicker and I cut them bigger as well. I followed the suggestions and quickly put cold dough on a cold pan and extra dough back in the fridge. Between cooking on one pan I even put the pan in the fridge so it was also freshly cold as well. Mine worked out great and they are delicious … thanks for the recipe and tips from all… first attempt was a success :) January 1, 2017 at 6:56pm Reply

  • Kristen: I used a hand mixer and it actually came out. However I wouldn’t recommend it because my hand definitely got tired. My cookies came out tasting doughy. Anyone else have this problem? January 2, 2017 at 5:57pm Reply

  • Gisela: I made these tonight with my 8yo helper. Since I read so many comments of people that didn’t have it work for them, I halved the recipe. I used softened butter and mixed by hand with a fork. Sort of mashing everything until it was all holding together. I lined 9×5 pan with aluminum foil and pressed the dough just as instructed. It was in the fridge for about 30 min. I sliced with a sharp knife and didn’t have problems with crumbling. They baked for 12 min but could probably have baked longer as they came out a bit pale. Next time I’ll leave them a bit longer. They held their shape pretty well. My kids loved them and keep asking for more. My 8 yo already wants to try using cookie cutters next time. Thanks for sharing this wonderful recipe! January 9, 2017 at 8:16pm Reply

    • Jaclyn: Thanks for the great review Gisela! January 13, 2017 at 3:09pm Reply

    • Barbara Howell: Shortbread should be a little paler than most cookies. September 6, 2017 at 8:31am Reply

  • Jenny: These shortbread cookie bites are absolutely amazing! I made these for my family’s Christmas celebrations. They turned out well and I got lots of cookies out of these. They were quick and easy! I then got the idea that for valentine’s day and for my preschool kiddos I am going to take a little heart cookie cutter and make them into heart shapes as their valentines. Adding red, pink, and white sprinkles will just make them more festive for Valentine’s Day. Thank you for sharing this recipe! January 21, 2017 at 7:24pm Reply

    • Jaclyn: Thanks Jenny! January 25, 2017 at 10:17am Reply

  • Cherie Quick: I’ve made these several times and they have been perfect every time. Absolutely love this recipe. I’m trying to make cut out cookies right now and am having dough issues. I’m thinking of trying the cut out cookies with this recipe this morning. I guess I’ll just add a little extra flour and hope for the best. February 12, 2017 at 7:15am Reply

  • Barbara Howell: Shortbread is my favorite cookie, hands down! Your recipe is same as mine, just basic shortbread. But you created a magical treat that I will have to “hide” from myself! I’m making these this afternoon using the Fall colored sprinkles I just bought.
    Thank you so much!
    (My tip: use a pizza cutter and a ruler to make quick work of cutting the squares.) September 6, 2017 at 8:26am Reply

  • Gail: I made these tonight with Halloween sprinkles yummy October 28, 2017 at 4:26pm Reply

  • Tick: I just made these, I did the recipe exactly. I made sure to let the flour mix blend until it was smooth., added sprinkles, smooshed out the dough into the pan, then chilled it for an hour. I definitely need to work on my straight lines because my cookies were very uneven, but they are delicious little bites and are in my recipe box now. I hope my co-workers like them! October 30, 2017 at 7:29pm Reply

    • Jaclyn: Thanks for commenting! October 31, 2017 at 2:22pm Reply

  • Pam: I have made this recipe for years. One of my favorite for Christmas. I assemble my cookie plates and sprinkle these over the tops. November 1, 2017 at 10:11pm Reply

    • Jaclyn: I’m so glad you like them Pam! November 2, 2017 at 11:09am Reply

  • Melinda Pidgeon: Hi Jaclyn,
    I am excited to prepare many of these recipes ahead of time and freeze for the holidays. Just one problem…I couldn’t find anything on how far ahead of time you can prepare them and hold in the freezer. Those that are iced, should they be iced after thawing the cookies or before freezing.
    And one last question. I’ve noticed previously that when I have frozen cookies, they sometimes will take on the taste of the plastic freezer bag. Any suggestions on how to avoid this? Thanks and happy holidays!! November 2, 2017 at 5:18pm Reply

  • Anne: Even with the comments above about crumbly dough and melting cookies I decided to try these and WOW I love them. The comments made me very careful with amount of flour (thank you for the gram weight – I did measure really specifically) and I let the mixer go a long time and it did come together. The pizza cutter worked great. Only thing I’d do differently is find a straight edge 9×13 pan and add more almond extract and maybe a little more nonpareils in batter and on top. THANK YOU! I know these will be a new family tradition!! November 5, 2017 at 3:16pm Reply

    • Jaclyn: Thanks Anne! So glad that they turned out well for you – thanks for the review! November 6, 2017 at 10:49am Reply

    • Marty: Anne, I didn’t see the comment with the gram weight for the flour, do you recall what it was please? November 8, 2017 at 7:36pm Reply

  • Katie: Hi Jaclyn

    You said these freeze up well but did you bake them first and then freeze them? And what did you store them in while in the freezer I was going to use a ziplock bag

    Thanks November 6, 2017 at 7:48am Reply

  • Katie: Hey Jaclyn

    You had said you froze these so I was wondering did you bake them first then freeze? Also what did you storage them in the freezer in? November 6, 2017 at 6:19pm Reply

    • Jaclyn: I baked then freeze them, and I just store in a gallon size ziploc freezer bag. November 6, 2017 at 8:00pm Reply

  • Duff Hnatiuk: I think using room temp butter a more efficient way to make these. “Creaming” cold butter is nearly impossible and since these cookies have no leveners for rising, cold butter bits that don’t get incorporated is counter productive. November 14, 2017 at 12:50pm Reply

  • Cyndee: Could you bake the cookies in the 13×9″ pan first then cut them in small pieces? November 14, 2017 at 1:42pm Reply

  • Anne: This is the BEST SHORTBREAD RECIPES EVER!!!!!! It’s really easy to make and I got about 685 bites out of it! Really impressive and tasty November 16, 2017 at 4:13pm Reply

  • Anne Grace Nimke: Anyone use “jimmies” instead of nonpareils? Would they work as well? November 17, 2017 at 12:44pm Reply

  • Ellen: Awesome recipe. I’ll probably double the number of sprinkles next time, but otherwise they turned out great. I used anise instead of almond, but I sub anise for just about anything I think I can get away with. Definitely going to add these to my Christmas cookie repertoire. November 18, 2017 at 5:01pm Reply

    • Jaclyn: Glad to hear! Thanks Ellen! November 20, 2017 at 3:19pm Reply

    • Anne Grace Nimke: Did you use nonpareils or jimmies? November 30, 2017 at 11:48am Reply

  • Anette: I just finish making them, they taste delicious! I made something new for thanksgiving, hope my family loves them. My cookies were a bit uneven but hey they taste good no complains there. Thank you i was looking for something easy and not messy. I use my blender a regular one but it had turbo (its actually from Wal-Mart). Everything work for me no problems. Once again thanks for sharing this simple cookies. November 22, 2017 at 1:33am Reply

    • Jaclyn: So glad you liked them Anette! Thanks for taking the time to leave a review! November 23, 2017 at 12:44am Reply

  • Kayeloni: Love this!! Question though! Can I substitute butter flavored shortening? Or is real butter the best way to go? November 29, 2017 at 11:09am Reply

  • Abby: Made these for Xmas with crushed peppermint, chopped chocolate, and peppermint extract (and a little vanilla – no almond). They were aMAzing. The trick to these is the cooler and firmer they are before baking, the better they hold their shape. I baked my first batch directly after cutting the squares and they were a little sloppy and unevenly cooked (still freaking delicious -don’t get me wrong). The batch I baked after the squares had been sitting in the fridge overnight retained their shape and cooked evenly. They look just like the picture. Fabulous! November 29, 2017 at 12:32pm Reply

    • Jaclyn: Thanks Abby! November 30, 2017 at 4:06pm Reply

  • Gloria: Just tried the recipe and we just can’t stop eating. I had no almond/vanilla extract at hand so i used a little egg nog and it came out great though i will use less sugar next time.
    Thanks for sharing. December 1, 2017 at 4:45pm Reply

    • Jaclyn: So glad you liked them! December 4, 2017 at 1:19pm Reply

  • Rosie: 2 things about this recipe: 1. my dough does not come together until I press it into the pan. So don’t worry about it not coming together with the mixer. 2. I press mine into a much smaller pan. I use a 7×11 pan. I can’t imagine the wafer thin cookie that would result using anything larger! anyway…these changes work well for me. And yes….use BUTTER! December 2, 2017 at 9:34am Reply

  • ReAnna: Soo tasty. If you leave out the sprinkles y ou can use cookie cutters to make shapes December 2, 2017 at 10:38am Reply

  • Robin: Couldn’t this mot be baked all together and then cut into squares after baking?? December 2, 2017 at 2:04pm Reply

  • Jessie: This was my first time making shortbread, and it turned out really well. I used vanilla extract rather than almond, and unsalted butter.

    I don’t have a stand mixer so I used a hand mixer, but it took 10 or more minutes of mixing on low speeds for the dough to come together into the typical gravelly clumps (though I had to Google a picture of what shortbread dough is meant to look like!). Before baking, I chilled the dough for 40 minutes and chilled the cookie sheets between each batch going into the oven.

    My oven runs slightly hot so I baked them at 325 degrees, and only for 7 minutes max, otherwise the bottoms got too brown. However, even with brown bottoms, they tasted great! Can’t wait to make them again. Thanks for the recipe! December 2, 2017 at 6:49pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review! December 4, 2017 at 1:23pm Reply

  • Glenna: Could you use unsalted butter instead of the salted butter? That’s all I have on hand December 3, 2017 at 8:18am Reply

  • Louise: Beware these little things are like crack! December 3, 2017 at 9:13pm Reply

    • Jaclyn: Too true :)! December 3, 2017 at 11:22pm Reply

  • Tanya: These are so cute! How thick should the dough be in order to make them look like cubes? Thank you for sharing! December 4, 2017 at 2:08pm Reply

  • Lynn Waycuilis: Making these now they are fantastic no problems at all.
    Thank you! December 5, 2017 at 1:19pm Reply

    • Jaclyn: Thanks Lynn! Glad you loved them! December 5, 2017 at 1:43pm Reply

  • Kaori: English isnt my first language. I wish you could take the video and upload it on youtube. December 6, 2017 at 12:47pm Reply

  • Leny: My daughter have allergies to almond, I wonder if it’s ok not to put almond is any changes of taste? December 7, 2017 at 2:32pm Reply

  • Kim: These turned out great. Made 2 batches and filled up 2 cookie tins to put in the freezer until Christmas, although one is now only half full since my husband ‘tested’ them when he got home from work. Important to let them chill before baking. Thanks for the recipe 😊 December 7, 2017 at 5:55pm Reply

    • Jaclyn: You’re welcome! Thanks for leaving a review. December 11, 2017 at 10:48am Reply

  • meep: WORST COOKIE EVR December 8, 2017 at 7:46pm Reply

  • Molly: I made these today and they turned out just like what is pictured. I don’t particularly care for almond extract but I like to make the recipe as written the first time. I think if I liked that, I would really like the cookies. I’ll use vanilla extract next time. I was planning to give these away anyway, so it is probably a good thing I’m not wild about them. December 9, 2017 at 3:45pm Reply

  • Steph: These turned out sooo cute and perfect. I can’t wait to give them as a hostess gift for a party this afternoon!!! Super easy! Tasty! My daughter, 5, says they are the cutest cookies she has ever seen. Ha! 5 years isn’t a whole lot of time to have seen all cookies but I think she’s right. I’ve been around many decades and I agree with her! 👍😊
    I used gluten free flour for this first batch because of a friends allergy- they aren’t lacking flavor by any means.
    Thank you so much for this inspiration! ❤️ Is post a pic of I could. December 10, 2017 at 7:07am Reply

    • Jaclyn: Thanks for leaving this great review! It made my day! Send a photo to if you want. I’d love to see! December 11, 2017 at 11:17am Reply

  • Kelsi: When using the stand mixer do you use the hook or the leaf mixer? December 10, 2017 at 9:00am Reply

  • Lynn W.: These are delicious! Starting my second batch right now! Thanks so much for sharing December 10, 2017 at 2:35pm Reply

    • Jaclyn: I’m so happy you like them Lynn! December 11, 2017 at 11:29am Reply

  • HCC: I made these yesterday to bring to a cookie swap tonight and I am surprised I still have some left to bring! haha! I followed the steps just as directed and they came out wonderfully!! I don’t get how some people rated the recipe so poorly. I can only come to the conclusion they did not follow the directions. I did use two different kinds of cookie sheets, though, so the ones on the darker pan came out almost burnt, but now I know for next time! At 8 minutes they were great! I used a fabric tape measure to cut one inch blocks then cut those into quarters to make 1/2″ pieces.
    They are delicious! Thank you

    A side note: I didn’t think it was necessary to butter the pan. just my opinion, though. December 12, 2017 at 2:14pm Reply

    • Jaclyn: Thanks so much for the positive feedback! December 13, 2017 at 1:24pm Reply

  • Natalie: Is there any trick to making these actually stay square shaped? I’ve tried the recipe multiple times and they always end up small round quarter sized cookies. I’ve tried chilling the dough, freezing the dough, following the directions word for word. They taste great, but the whole reason I tried them was because the little squares looked cute. :( December 14, 2017 at 11:46am Reply

    • Jaclyn: How are you measuring the flour? I don’t whisk or sift first, simply scoop it using the measuring cup and level the top (don’t spoon and level). It just sounds like they need a little more flour, your best bet would be to use a scale. Hopefully they will turn out perfect the next time, sorry they haven’t in the past! December 18, 2017 at 9:08pm Reply

  • Bex: Oh my Lord, these are AMAZING! I dyed a third green, and a third red, then twisted them together to get a marbled effect, and I can’t believe how good these are. They looked like fudge as I was setting them on the cookie sheets, but holy cow they are one of the best shortbread cookies I’ve ever made! I don’t know if I want my family to love them as much as I do or not, because I want to keep eating them! Thank you so much for this recipe! I’ll be making them again… and again and again and again! <3 December 14, 2017 at 6:04pm Reply

    • Jaclyn: So glad you love them! Thanks Bex! December 15, 2017 at 11:50am Reply

  • Keith: I made a batch and they went flat.
    I made a second batch and used 2 1/2 cups flour and the bites stayed their shape. December 16, 2017 at 8:26am Reply

  • Pauline: Just made these with reluctance because all the bad reviews. But because of the many good ones and all the tips and how great they looked I gave it a try.
    They came out perfect!
    First: I did soften my butter, it was gonna be refrigerated anyway after right? At first mix was crumbly (I have a hand mixer) but waited a few minutes and it magically suddenly came together! That was really cool!
    I used 11×7 pan, refrigerated overnight
    Refrigerated cooking stone before filling them up, cut with a long knife
    I put them in the oven as soon as I removed from fridge, cut and loaded pan quickly
    Refrigerated remaining while first batch cooked
    Baked at 375 for ten min-perfect!
    Thanks everyone for all the tips and Jaclyn for sharing!they will be a great low sugar item for Sunday school pageant party tomorrow night! December 16, 2017 at 10:31am Reply

    • Jaclyn: Thanks For the great review Pauline! December 18, 2017 at 4:07pm Reply

  • K: Nightmare to work with, and would barely cover a 9×13 dish. If you cut 1/2″ squares from a 9×13″ rectangle, how do you get 335? December 17, 2017 at 9:15pm Reply

  • Kristen: Love these! They are so addicting! December 18, 2017 at 12:59pm Reply

    • Jaclyn: Thanks Kristen! December 18, 2017 at 4:19pm Reply

  • Laura: Made a batch today and they turned out perfect! I used a hand mixer and had no issues. When baked they kept their form :) So glad you shared and I found!!
    I chilled my pan between each batch and kept the others chilling until time to put in oven. December 18, 2017 at 3:09pm Reply

    • Jaclyn: So glad to hear! Thanks Laura! December 18, 2017 at 4:18pm Reply

  • Dina: Just wanted to comment and let you know that I made these last year for coworkers and my bosses and they loved them so much and have been bothering me non stop about when I am bringing the goods this year. They are so delicious and addictive.
    I have a hand mixer but didn’t even use it.. I prefer mixing by hand and I did have a little trouble having it all come together but I just threw my hand in there and kinda kneaded it like a dough and it worked great!
    Thanks for the recipe!! December 18, 2017 at 9:50pm Reply

    • Jaclyn: So glad to hear it! Thanks Dina! December 21, 2017 at 2:49pm Reply

  • Beth Hanley: what temp do you set oven to? i looked everywhere for the oven temp and couldnt find. am thinking of making if have time but need to know oven temps December 21, 2017 at 9:11am Reply

    • Jaclyn: 350 degrees F December 21, 2017 at 3:58pm Reply

  • Brianna: I was so excited to make these but they were an epic fail. The cookies spread in to pancakes no matter what precaution I took. I am so disappointed and upset I wasted money on all the butter. December 22, 2017 at 3:43pm Reply

  • Felicia: I used cold, real, salted butter – as directed and used a stand mixer. (It shouldn’t matter because there is a “stir” setting)
    Spread in a 9 x 13 pan.
    Used a measuring cup to spread around
    Was able to cut into squares – but everything was very thin. The sugar sprinkles dyed the dough – it’s a weird green-red.
    And they spread. :(

    The flavor was spot on, my dough came together easily and the cookies did not stick to the pan which I was really surprised about!

    I’m currently freezing them – we live in a humid, warm climate. Wondering if that makes a difference. I will be rolling them into balls.

    I don’t think it’s wise to advise to spread in such a big pan – 8×8 would be just fine. I would also suggest using plastic wrap like the original recipe called for. The parchment, although buttered, spread around. It was annoying. Also, please consider editing this recipe to reflect more flour will likely be needed. I measured and leveled. I am an experienced baker and cook – you should really use more flour – likely 3 cups. December 23, 2017 at 6:03pm Reply

  • Grace Fidler: It did not work u never say things right December 24, 2017 at 1:59pm Reply

  • Sherry: Try using lemon extract instead of almond. Almond is fine, though a bit bitter. However, lemon gives them a lighter and brighter flavor. Also, a light drizzle of powdered sugar/lemon juice glaze is great if you’re not using the sprinkles. More of a warm weather combo. December 24, 2017 at 3:23pm Reply

  • L gunn: Very disappointing…they remained flat and never did rise. December 27, 2017 at 9:45pm Reply

    • Jaclyn: Shortbread isn’t intended to rise, it has no leavening (baking soda or baking powder) or eggs. December 27, 2017 at 10:48pm Reply

  • sarah robertson: 3Rd time making these in 3 weeks. We LOVE them. So easy to make. But kids wanted them uncooked since they got to taste the raw batter. Relised there are no eggs in it so I said sure! Let’s eat em raw! Lol kids are happy :-) Thank you for the recipe! January 2, 2018 at 8:48pm Reply

    • Jaclyn: Lol thanks Sarah! January 4, 2018 at 12:52pm Reply

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