Holiday CONFETTI SHORTBREAD BITES
1-1/4 cups all-purpose flour…………………………………3 TB sugar
1/2 cup unsalted butter, room temperature
1 tsp. vanilla or almond extract
1 TB sprinkles (nonpareil tiny balls are best) ~ red & green for Christmas, pastel for Easter, red & white for Valentine’s Day, etc.
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Preheat oven to 325. Line baking sheet with parchment paper.
In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and extract; pulse until dough begins to come together into a ball (it might take a few minutes).
Put the dough onto your flat work surface (I didn't need to flour it, but you could lightly flour it if you want). With hand, gently knead in nonpareils until evenly blended and dough forms a ball. (I found it easiest to mash down the dough ~ scatter the sprinkles on top ~ then fold the dough back over the sprinkles and knead it)
Pat the dough into an 8" square (I used a ruler to even out the sides). Cut into 1/2" to 1" squares. Put the squares about 1/2" apart on the baking sheets. (I used a ruler to measure out the square; then used my 1" wide ruler as a guide to cut the cookie squares.)
Bake 12-17 minutes or until lightly browned on bottom. Let cool on pan a couple of minutes, then put on a wire rack to cool. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months. Makes 4 to 6 dozen.