Quick Mini Shortbread Cookies

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Nothing I love more than quick simple treats! Especially ones you can customize to fit any holiday or celebration. Today I am making mini shortbread cookie bites with orange and black sprinkles through out for Halloween. These shortbread cookies are not too sweet and the perfect size to have on hand for a quick treat. I love making these and stuffing them into a festive jar to keep on the counter. You can also make this cookie dough and keep in the freezer. Then whenever you have a craving or need to bake cookies for something you can take them out of the freezer and bake quickly!

Shortbread for me has always been a favorite. I used to LOVE going to my grandma’s house during the holidays because she always had those shortbread cookie tins. You know the ones where the cookies came in all different shapes and some had sugar sprinkled on top? Anyways, I used to eat those shortbread cookies all through out the holiday. Since then I’ve always had a soft spot in my heart for shortbread. Now I love enjoying them in the afternoon with a cup of coffee or tea! I’ll also be making these to take to a family Halloween party in two weeks!

Try this quick recipe this month for any festive gatherings you may have OR if you just want to have on hand a small sweet treat! 

Mini Shortbread Cookies

What You Need; 2 cups flour, 1/2 cup powdered sugar, 2 sticks butter, 1 teaspoon vanilla extract, 1/2 cup festive sprinkles

What You Do

-First mix your butter and sugar together until they are fluffy. Be sure to begin with room temperature butter so your sugar can be absorbed and the two become fluffy nicely. 

-Mix in your vanilla.

-Slowly add in your flour and mix throughly. Add small portions of flour at a time and make sure to fully mix in the flour before adding more into the mixture. 

-Lastly, add your sprinkles and mix until they are within the dough through out. 

-Take your dough out and on a floured surface roll out the dough till half an inch thick. 

-Using a butter knife cut your dough into small squares OR use a cookie cutter to make even more festive shapes. 

-Place your cut cookie dough into the refrigerator to firm up for at least 15 minutes. Doing this will help the cookies keep shape. 

-Once the cookie dough is firm bake at 350 degrees for 10-12 minutes. 

-Let cool and then enjoy!

*Just know, these cookies are subtly sweet and the sprinkles add a delicious crunch. I think making these during October is nice because so much of what we enjoy this month (pumpkin spice everything and candy) is very sweet! 

 This is what your butter and sugar will look like when mixed until fluffy.

This is what your butter and sugar will look like when mixed until fluffy.

 Here is the cookie dough after you add in the flour.

Here is the cookie dough after you add in the flour.

 Roll your dough out until it is half an inch thick. I like rolling it out these cookies on floured parchment paper because it keeps things easy after you cut them.

Roll your dough out until it is half an inch thick. I like rolling it out these cookies on floured parchment paper because it keeps things easy after you cut them.

 Don’t forget to let the cookie dough firm up in the refrigerator before you bake them!

Don’t forget to let the cookie dough firm up in the refrigerator before you bake them!

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 I love storing/serving these in festive containers. I found this one at Target.

I love storing/serving these in festive containers. I found this one at Target.

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