Celebrate National Shortbread Day on January 6th with a delightful twist on the classic Scottish treat – Confetti Shortbread Cookies! Shortbread cookies, originating from Scotland, boast a simple yet delicious trio of ingredients: flour, butter, and sugar. Feel free to add a dash of vanilla, or get creative with cocoa powder and chocolate chips for an adventurous touch.
Get the whole family involved with this super easy recipe that promises not only a tasty treat but also a fun baking experience. The colorful confetti adds a festive flair, making these cookies perfect for special occasions or any day you crave a bit of sweetness.
Take a journey into the past as you whip up these goodies, appreciating the rich history of shortbread. Passed down through generations, this timeless treat has evolved into a beloved household favorite. So, roll up your sleeves, gather the little ones, and create lasting memories while indulging in these easy-to-make Confetti Shortbread Cookies – a delightful homage to a culinary classic. Ready to be enjoyed any time the craving strikes!
 Kate sept2004 from Getty Images Signature |
Confetti Shortbread
Ingredients
- 1 cup unsalted butter, cold and diced into 1 Tbsp. pieces
- 3/4 cup granulated sugar
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 3 1/2 Tbsp. nonpareils sprinkles
Directions
- Grease a 13 x 9-inch baking dish and line with 2 sheets of parchment paper - one horizontally and one vertically, leaving a 2-inch over-hang on all sides. Grease between the parchment sheets so they stick to each other.
- In a bowl, cream together the butter and sugar until well combined. Mix in almond extract. Add flour slowly and mix until combined; at first the mixture will seem dry. Mix in 2 1/2 Tbsp. of the sprinkles. Press dough into an even layer in the prepared baking dish. Macaroni Tip: Put your hand inside a sandwich bag and push it down by hand. Sprinkle remaining 1 Tbsp. of sprinkles over top and lightly press into the dough.
- Chill the dough in the refrigerator 30 minutes.
- Preheat the oven to 350 degrees about halfway through the chilling time.
- Lift dough from pan using the parchment overhang on all sides. Using a sharp knife, cut the dough into 1/2-inch squares. Transfer about 1/3 of the cookies to an unbuttered baking sheet, Macaroni Tip: Don't use a cookie sheet liner or parchment paper. Make sure the cookies are about 1/2-inch apart.
- Bake in preheated oven 8 - 12 minutes - keep the cookies that aren't currently baking refrigerated.
- Repeat process with remaining cookies, adding them to a cool baking sheet.
- Cool completely before storing in an airtight container.
Enjoy
 Meghan Griech |
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