Shortbread is an intriguing dessert to me. It's not quite a cookie but it is definitely not bread. It is like a dense hybrid of a cookie that deliciously crumbles in your mouth. I also am a fan of these bites because one batch makes so many of them making it a perfect quick go to for parties and events. It's great to have on hand when you get those sweets craving but don't wanna break your diet on a 200 calorie cookie. I like to add a little almond extract to mine! I've defiantly learned a little almond extract goes a long way!
Cook Time: 35 minutes | Servings: 64 | Calories per serving: ~23 cals
1 cup flour
1/2 cup softened butter
1/4 cup sugar
1/4 tsp almond extract
2 tbsp funfetti sprinkles
Preheat the oven to 325 degrees. Line an 8 x 8 baking pan with parchment paper.
In a bowl combine all ingredients except the flour and funfetti sprinkles. Mix with a hand mixer or stand mixer on a medium or low speed and slowly add in the flour. If the consistency is too moist after you've added all of the flour, add more 1 tbsp at a time until stiff and dough like.
Fold in the sprinkles until they are evenly dispersed.
Place all of the dough in a square baking pan and press it down until it is evenly covering the pan, between 1/4 and 1/2 inch thick.
Place in oven and bake for about 12 minutes. Remove from oven and let cool completely. Cut into small squares, 8 rows across and 8 columns down. Lift the bites out by pulling on the edges of the parchment paper. Separate the squares, serve and enjoy!