Ahh…the holidays! It’s not until this time of year that my instinct to bake really kicks in! There is just something about homemade cookies that fires up the old holiday spirit. One cookie in particular that I have never been able to resist is a good shortbread cookie. The only problem… I enjoy them too much! Maybe that’s why I only really bake around the holidays. 🙁 My solution…go mini! These little shortbread cookies are perfect because you get that amazing first bite every time without having to eat a whole big cookie! They are also the perfect size to serve on a holiday buffet table or to take to a cookie exchange.
Add butter to flour and sugar mixture and pulse.
Pulse until it forms a grainy paste.
Place in a bowl and add nonpareils. Hand mix.
Roll to a half inch thickness and form into a rectangle.
Cut into half inch squares using a long knife or pizza cutter.
Space half an inch apart on a parchment lined baking sheet.
Tips for this recipe
- The cookie dough can be made in advance. It will keep for about a week in the refrigerator or a month in the freezer. Wrap it really well and allow it to warm up just enough to cut.
- If your butter isn’t room temp cut the sticks into a few chunks and microwave at 50% power in 5 second increments.
More great recipes you might like
Easy Homemade Toffee – The most irresistible melt in your mouth toffee! The perfect gift.
Babe Ruth Bars – Fun and delicious addition for any cookie exchange
Vanilla Kipferl Christmas Cookies – They literally melt in your mouth!
Shortbread Minis
Ingredients
- 1 ¼ cups flour
- ⅓ cup powdered sugar
- ½ cup salted butter room temperature
- ½ teaspoon vanilla
- 1 tablespoon holiday colored nonpareils
Instructions
- Preheat your oven to 325 degrees
- Add the flour and sugar to food processor pulsing to combine. Add softened butter and vanilla and pulse again until it begins to reach a heavy grainy consistency.
- Transfer dough to a medium bowl, add nonpareils and gently knead dough with your hands forming a ball.
- Place dough ball on lightly floured waxed paper or parchment paper and gently roll to approximately 1/2 inch thickness. Using your hands or a dough cutter (see above picture) form the dough into a rectangle. Freeze 10 minutes.
- Cut dough into 1/2 inch squares (or whatever size or shape you like) using a large knife or cookie cutters.
- Place squares on a parchment lined baking sheet 1/2 inch apart. (I transfer the whole parchment paper that I originally cut them on over to the baking sheet and then space them 1/2 inch apart.)
- Bake cookies 15-18 minutes until they are very lightly brown on the bottom. They shouldn't really brown much on the top.
- Transfer cookies to a wire rack and cool before storing in an air tight container. You can even freeze them if they last that long!
- Enjoy!
