Photo: Jeffery Cross; Styling: Kelly Allen
Active Time
1 Hour 45 Mins
Total Time
3 Hours 15 Mins
Makes 204

For these gift-worthy (and snack-worthy!) mini shortbread cookies, we took our ultra-buttery Sheet Pan Scottish Shortbread, added rainbow sprinkles to the dough and green sprinkles on top, and cut it bite-size.

How to Make It

Step 1

Preheat oven to 275°. In a stand mixer, beat butter and granulated sugar on medium speed with paddle attachment until well blended and fluffy. Add rice flour and beat on low speed until incorporated, scraping bowl as needed. Gradually add all-purpose flour; beat on low until blended, scraping bowl occasionally. Blend in nonpareils.

Step 2

Line a 12- by 17-in. rimmed baking sheet with parchment paper. Press dough into pan until very even and smooth. Bake until shortbread is golden in center, 60 to 65 minutes. Reduce oven to 250°, drape shortbread with parchment paper, and continue to bake until a finger pressed lightly into center of dough leaves no imprint, 20 to 25 minutes more.

Step 3

Set shortbread on a cooling rack and sprinkle with sparkling sugar. While hot, cut into 1-in. squares (use a wooden ruler). Let cool completely in pan. After it cools, if you find that you'd like it crunchier, pop pan into a 250° oven, covered with parchment, for about 20 minutes.

Step 4

Make ahead: Airtight at room temperature, up to 1 week, or frozen, up to 3 months.

Step 5

Note: Nutritional analysis is per cookie.

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