Holiday Shortbread Tidbits

Holiday Shortbread Tidbits

A decorative glass or mug filled with these sweet tidbits makes a great holiday gift for teachers or neighbors.

20 min.prep time 45 min.total time
21 servings
10510 Ratings

Ingredients

1/4 cup sugar
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons multi-colored nonpareils

Directions

Heat oven to 325°F. Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside.

Combine butter, sugar and almond extract in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed. Stir in nonpareils.

Knead mixture 4 to 5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto ungreased cookie sheets; discard plastic wrap. Bake for 13 to 15 minutes or until bottoms just begin to brown.

Recipe Tip

Avoid last minute holiday hassle--make these sweet tidbits before the holiday season. Store between sheets of waxed paper in container with tight-fitting lid; freeze for up to 2 months.

Nutrition Facts (8 tidbits)

Calories: 76

Fat: 5g

Cholesterol: 15mg

Sodium: 61mg

Carbohydrates: 9g

Dietary Fiber: 0g

Protein: 1g

Recipe #12711©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Excellent cookie! My husband is a shortbread connoisseur and he approved. I made a double batch in the 8x8 pan and the thickness and size was perfect and very similar to the photos. The double batch needed the full 15+ minutes to bake to get the shortbread consistency. I also used the pizza cutter and it was quick and easy. For. those who said the dough was crumbly, make sure that you knead the dough as stated in the recipe.
These were delicious! Yes, the dough was crumbly, but you just need to follow the directions and work it a bit--the warmth of your hands melds the loose pieces together. I, too, found that the cookies were not nearly as thick as the photo. I used 7" square of a 7x11 pan and the squares were still not as thick as pictured. Oh well. I doubled the recipe successfully and added more sprinkles. ;-) The container only had a few more teaspoons in it and, after all, it SHOULD be washed before we buy more sprinkles in the bulk to refill it...riiiiight? Can't wait to take them tonight to a ladies get together at church.
These have become a family favorite..I make them all throughout the year. In fact, every Christmas my mom and sister request a big tin of them!
I found this dough to be very crumbly and hard to keep together. They tasted really good, but didn't look too great. They didn't bake as high as the photo either. Not sure if I will make these again.
I make these every Christmas using red, white and green nonpareils. To make cutting them super easy, use a pizza cutter.
The taste is what I remember when my grandmother made Shortbread when I was young. Everyone loved the flavor. The 2nd time I made them, I made them larger, but either way they are great.
I made this recipe as provided, then because I prefer to have sugar-free sweets, I sub sugar with smart sugar, which made them a bit dry so I added a table spoon of pumpkin. I got rave reviews on both.
I have made this for my Christmas tray for the last couple of years. The shape is unique and a great little bite. No one can take just one. I highly recommend it
My best friend and I bake cookies every year as our holiday tradition. These cookies melt in your mouth and look beautiful in our gift boxes full of cookies.
I have made these cookies since 2005 when i bought a cookbook with them in it. They are fast and easy yet look so elegant. I have often given them in a pretty box with some tea bags or cocoa mix.

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