Description
These Easter Shortbread Cookie Bites are a delightful treat perfect for the holiday season. With a buttery base and a hint of sweetness, these colorful bites are sure to be a hit at any spring gathering.
Ingredients
Scale
Shortbread Cookie Bites:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup pastel-colored sprinkles or mini chocolate eggs (chopped if large)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- Prepare the dough: In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined. Gradually add the flour and salt, mixing on low speed until a crumbly dough forms. Stir in the sprinkles or chopped mini eggs.
- Bake the shortbread: Press the dough evenly into the prepared baking pan. Use the back of a measuring cup to flatten and smooth the surface. Bake for 30 to 35 minutes, or until the edges are lightly golden.
- Cut and serve: Allow the shortbread to cool in the pan for 10 minutes, then use the parchment to lift it out. While still slightly warm, cut into small squares or bites. Let cool completely before serving.
Notes
- You can swap pastel sprinkles with seasonal candies or even mini chocolate chips.
- For a citrusy twist, add 1 teaspoon of lemon or orange zest to the dough.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 cookie bite
- Calories: 120
- Sugar: 4g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
