Funfetti Shortbread Bites

Ingredients

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

Directions

1. Butter a 13 by 9-inch baking dish, then fit it with 2 sheets of parchment, 1 running each direction. Buttering between the parchment sheets helps them stay put. Leave a 1-inch overhang around the edges, then set the pan aside.
2. In the bowl of an electric stand mixer, beat the butter and sugar together until they are fully blended. Add the almond extract and mix it in.
3. Turn the mixer to low and gradually add the flour. Keep mixing until the dough comes together; it will look dry and sandy for a bit before it starts behaving.
4. Add 2 1/2 Tbsp sprinkles, mixing and folding them through the dough. Press the dough evenly into the prepared pan, using your hands first if needed, then smoothing the surface with the bottom of a flat measuring cup.
5. Refrigerate the dough for 20 – 30 minutes. While it chills, heat the oven to 350 degrees.
6. Use the parchment overhang to lift the dough out of the pan. With a large sharp knife, cut it into 1/2-inch squares; long strips make this much easier. Add extra sprinkles on top if you want, pressing them lightly into the dough.
7. Move about 1/3 of the cookies to an unbuttered baking sheet without parchment or silicone liners. Spread them out so there is 1/2-inch between the pieces.
8. Bake in the preheated oven for 8 – 12 minutes, keeping the dough that is waiting its turn in the refrigerator. Continue with the remaining bites, placing each batch on a cool baking sheet.
9. Cool the cookies completely, then move them to an airtight container and store at room temperature.