Sunday, December 11, 2011

Shortbread Bites

1.25 cups all purpose flour
3 tbsp sugar
1/2 cup butter (no substitutions), cold, cut into pieces
1.5 tbsp red and green nonpareils or sprinkles

1. Preheat oven to 325 with baking rack in top third of oven.

2. In a food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a medium bowl. Gently knead in nonpareils or sprinkles until evenly blended and dough forms a ball.

3. On lightly floured wax paper, pat dough into 8x5" rectangle; freeze 15 minutes. Cut dough into 1/2" squares. Place squares 1/2" apart on an ungreased cookie sheet.

4. Bake cookies 18-23 minutes, rotating once, or until lightly browned on the bottom and just beginning to get a hint of light brown on top. Transfer cookies to wax paper-lined wire rack to cool. Store cookies in tightly covered container at room temperature for up to one week or in freezer up to 3 months.

Makes approximately 100 pieces.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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