I got this recipe out of one of those "Holiday Cookies" magazines. These cookies are sweet in both senses of the word, being little ½" cubes of lovely polka-dotted shortbread.
½ C butter, softened
¼ C sugar
¼ tsp almond extract
1 ¼ C all purpose flour
¼ tsp salt
4 tsp multi-color nonpareils
Preheat oven to 325°. Line an 8" square baking pan with plastic food wrap, leaving a 1" overhang. Set aside. Combine butter, sugar, and almond extract in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add flour and salt. Beat until well mixed. Stir in nonpareils.
Knead mixture 4 to 5 times in bowl until it forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2" squares. Gently place squares 1/2" apart on ungreased cookie sheets. Bake for 14 to 16 minutes or until bottoms just begin to brown.
Do the math -- this recipe makes more than 250 tiny cookies!
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