This easy recipe for shortbread bites combines classic shortbreads with sprinkles inside and an optional vanilla icing centre with a peachy gummy for a surprise twist.
1 cup unsalted butter, room temperature
2/3 cup sugar
Pinch table salt
1 tbsp. vanilla
2 cups + 3 tbsp. all-purpose flour
1/4 cup sprinkles of choice
1 cup Vanilla Icing
Line 2 baking sheets with parchment paper and set aside.
In a large bowl, combine the butter and sugar using a hand mixer on low, speeding up to medium when combined. To the mix, add vanilla, salt, and sprinkles. Combine.
To the bowl, add the flour and continue to mix on medium until evenly combined. You know this is fully combined when there are so dry areas/leftover flour in the bowl.
Onto one of the parchment-lined baking sheets, create a 1/4-inch rectangle with the dough. Put this into the fridge for 30 minutes (only up to 24 hours). If you want there to be more sprinkles on the bites, then press more onto the dough now.
Preheat your oven to 375F once you are ready to cook your shortbread.
Using a knife, pizza cutter, or bench scraper, cut the rectangle into small squares or as desired.
This next step is very important. Place the short bread onto the baking sheets and make sure there is enough room between each piece. You do not want them to touch. Bake them for around 8 minutes for tender pieces or 10 minutes for crispier pieces.
Let them cool completely on the baking sheets.
To make the Shortbread Cookies, stuff with Vanilla Icing and Herbaland Gummies! Enjoy!
For freezing: storage cookies in a tightly sealed container. Will last up to 1 month in the freezer.
Storage: Store in a tightly sealed container once cooled at room temperate for up to 5 days.
- Serving Size: 120
- Calories: 30
- Sugar: 1.6g
- Sodium: 19.8mg
- Fat: 1.7g
- Saturated Fat: 1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 3.2g
- Fiber: 0.1g
- Protein: 0.2g
- Cholesterol: 4.1mg