Recipe Share: Shortbread Funfetti Cookies

Yesterday, as I was scrolling through Pinterest for recipes, I stumbled upon these shortbread cookie bites.  They looked so good + cute, that I just had to try them for myself!

And boy.... am I glad I made these today. They are the most delicious cookies! I even gave myself an A+! 😂 These are my pictures. As you can tell, I made some bite size and others just a little bigger. I cooked these cookies for about 9 mins. 30 seconds and they came out PERFECT. I did not bake them in my pyrex pan, I am just using that for my container. 

This recipe came from COOKING CLASSY. I am giving this recipe a 10/10!

Ingredients:

• 1 Cup Butter (2 Sticks) COLD, diced into 1 TBSP pieces
• 2/3 Cup Granulated Sugar
• 1/2 TSP ALMOND extract 
• 2 1/4 Cup Flour
• SPRINKLES!!! (I didn't measure, just dumped them in until it looked pretty..)
• I also used 2 TSP of milk after I mixed everything together. 

1. Instructions

   • 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. 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, if it doesn't you can add a few teaspoons of milk).
   • Mix and fold in 2 1/2 Tbsp 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.
   • 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.