Shortbread Bites & 2015 Cookie Recipe Swap!

Shortbread Bites prove that amazing things not only come in small packages – they come in tiny cookies, too! It’s the 2015 Cookie Recipe Swap, where bloggers pair up as baking buddies and swap recipes! Grab a cup of coffee, or a cold glass of milk, and get those baking sheets ready – you’re sure to find some cookies for your holiday baking list!

Now, I now you don’t want to miss a single cookie crumb, right? You can see every cookie and snag all of the recipes, thanks to our wonderful Cookie Recipe Swap hosts!

Thanks to these lovely ladies for hosting the cookie recipe swap – visit them all to see all of the swaps and recipes!

Bread Booze Bacon

Home. Made. Interest.

It’s A Keeper

Our Mini Family

Cooking on the Front Burner

Create. Craft. Love.

I am holiday lucky to have been paired with the talented and sweet Julie of Bread Booze Bacon – not only did I have so much fun emailing and messaging back and forth with Julie, my family is thrilled that I got Julie’s recipe for Shortbread Bites! It would be a massive understatement to say these petite sweets are addictive; early in the afternoon, a couple of Mason jars filled with cookies were on the counter and poof! Before the first crack of dawn the next day, they were gone, baby, gone! I thought surely some holiday gnomes must have invaded my space and made off with the shortbread bites. Oh, it was gnomes all right, though more of the family variety. ? Julie’s cookies are so easy to make, I can whip up another batch (or two, three, or four!) in no time at all.

There are only four ingredients, plus you can choose whether to use sanding sugar or sprinkles. It was all in on the sprinkles for me! I went with the holiday red, green and white; I love that these cookies can be made for any celebration or occasion just by changing up the sprinkles! Now of course, we all know Murphy’s Law! Julie makes her Shortbread Bites in her food processor; old Murphy decided that my machine would go kaput a few days before cookie baking day. It’s all about improvising in the kitchen, right? It actually turned out to be golden, because you can make these shortbread bites with or without a food processor.

Julie combines the flour, sugar and butter in the food processor. I mixed the flour and sugar together in a mixing bowl, added the cold pieces of butter and blended it into the dry ingredients with a pastry blender. It worked perfectly! Once the sprinkles were added and gently kneaded in with my hands, I had the perfect dough.

When you roll the dough out on waxed paper to an 8” x 5” square, remember that these are little cookie bites! They’re cut into ½” squares, so you actually get 7-8 dozen cookies. Ok, my squares probably became a bit more of a rectangle toward the end of baking, but it didn’t matter, because they tasted so, so good! Shortbread lovers, you are going to be over the moon with this easy recipe, which is also awesome for gifting! Fill up small Mason jars, add a bow and the recipe, and you are sharing the shortbread love. Just don’t leave them out where anyone can find them, or they will disappear! Don’t say I didn’t warn you! ?

Now, please pop over and visit Bread Booze Bacon, where Julie is sharing my family’s Chocolate Nut Bars. There’s a vanilla and chocolate version, and Julie made both! I can’t wait to see how they turned out and if Julie liked them! I’ll be following the cookie crumbs around blogland because I don’t intend to miss a single cookie!

Thank you so much for visiting today and I hope you enjoy the cookie exchange hop! Have a happy Friday and definitely treat yourself to some cookies today.

5.0 from 1 reviews

Shortbread Bites

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Shortbread Bites prove that amazing things not only come in small packages – they come in tiny cookies, too! Just 4 ingredients to make these addictive little morsels!

Author: Julie Espy, Bread Booze Bacon at Little Miss Celebration

Recipe type: Cookies

Serves: 7-8 dozen

Ingredients

• 1¼ cups all-purpose flour
• 3 tablespoons sugar
• ½ cup unsalted butter, cold, cut into small pieces
• 2 tablespoons sprinkles or sanding sugar (Add in colors that match the season!)

Instructions

1. Preheat oven to 325 degrees F.
2. In a food processor (with knife blade attachment) pulse together the flour and sugar until well combined. Add in the butter and pulse until the dough begins to form.
3. If you don’t have a food processor, combine flour and sugar in mixing bowl; cut in butter with pastry blender until dough begins to form.
4. Transfer the dough to a medium mixing bowl. Gently knead in the sprinkles by hand until evenly distributed and the dough forms a soft ball. (The heat from your hands will help soften the butter some more.)
5. Place a good sized piece of waxed paper on a baking sheet and lightly flour it. Place the dough on the paper and roll out to an 8-inch by 5-inch rectangle. Freeze the dough for 15 minutes to chill the butter again.
6. Remove the dough from the freezer, and cut the dough into ½-inch squares.
7. Place the cookie dough on a parchment paper or Sil-Pat lined baking sheet about ½-inch to 1-inch apart. Bake for 18 to 20 minutes or until lightly browned on the bottom. Repeat with remaining dough.
8. Transfer the cookies to a wire rack to cool completely.
9. Store cookies in an air tight container at room temp for up to 1 week or freeze for up to 3 months.

3.5.3208

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