Shortbread Bites

By jasonhewitt

Ingredients

• 1 1/4 C all-purpose flour
• 3 Tbs sugar
• 1/2 C cold butter (1 stick), cut up
• 1 Tbs red and green nonpareils or sprinkles, or 1/2 C mini baking bits.

Preparation

Step 1

Preheat oven to 325 degrees

In a food processor with knife blade attachment, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a medium bowl. By hand, gently knead together with sprinkles or baking bits until evenly blended and a ball is formed.

On a lightly floured waxed paper, pat dough into an 8 by 5 inch rectangle; freeze for 15 minutes. Cut dough into ½ inch squares. Place squares ½ inch apart on ungreased large cookie sheet.

Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough.

Note: Store cookies in tightly covered container at room temperature up to a week, or freeze up to 3 months.

Yields 160 cookies, Prep time 30 minutes, 40 calories, 3 grams fat