5 Ingredient Funfetti Shortbread Bites

Ingredients

• 1 cup salted butter, cold and diced into 1 Tbsp pieces
• 3/4 cup granulated sugar
• 3/4 tsp almond extract
• 2 1/4 cups all-purpose flour
• 3 1/2 Tbsp nonpareils sprinkles, divided

Directions

1. Butter a 13 by 9-inch baking dish, then fit it with 2 sheets of parchment paper, one running each direction. Buttering between the parchment layers helps them stay put. Leave a 1-inch overhang around every side, then set the pan aside.
2. In the bowl of an electric stand mixer, beat the butter and sugar together until they are thoroughly blended. You are not looking for a pale, fluffy mixture here, just a smooth, combined one. Add the almond extract and mix it in.
3. Turn the mixer to low and gradually work in the flour. The dough will look dry and sandy for a bit, so don’t panic; it will come together as it mixes. Stir in 2 1/2 Tbsp of the sprinkles.
4. Press the dough into the prepared dish in an even layer. You can use your hands to get it started, then smooth the surface with the bottom of a flat measuring cup.
5. Scatter the remaining 1 Tbsp sprinkles over the dough and gently press them in. Refrigerate the dough for 30 minutes. While it chills, heat the oven to 350 degrees.
6. Use the parchment overhang to lift the chilled dough out of the pan. With a large sharp knife, slice it into 1/2-inch squares.
7. Move about 1/3 of the cookies to an unbuttered baking sheet, spreading them out so there is 1/2-inch of space between pieces.
8. Bake in the preheated oven for 8 – 12 minutes, keeping the unbaked pieces in the refrigerator while each batch bakes.
9. Continue with the rest of the bites, placing each batch on a cool baking sheet. Once completely cooled, move them to an airtight container and store at room temperature.