3 tablespoons Christmas sprinkles (nonpareils or jimmies)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line an 8 by 8 inch square baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the cookies out later. This ensures your bites do not stick to the pan and makes cleanup much faster.
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes of mixing. Stir in the alcohol-free vanilla extract until it is fully incorporated into the creamy base.
Whisk the flour and salt together in a separate small bowl. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix, as you want the shortbread to remain tender rather than tough. Fold in the Christmas sprinkles gently by hand using a spatula.
Transfer the dough into your prepared baking pan. Use your hands or the bottom of a flat glass to press the dough into an even layer. Ensure the corners are filled so that every bite is a uniform thickness. You can add a few extra sprinkles on top for a more decorative look.
Bake the dough for 10 to 12 minutes, or until the edges are just barely beginning to turn a very light golden brown. It is important not to overbake them, as they should remain soft. Remove the pan from the oven and let it cool for at least 15 minutes. While still warm but firm, use a sharp knife to cut the shortbread into small 1-inch squares.
Allow the bites to cool completely in the pan before lifting them out using the parchment paper. Once fully cooled, the squares will be firm enough to handle and serve. This patience ensures they do not crumble when you move them to your serving dish.
