Festive Mini Shortbreads

Desserts

These tiny shortbreads are the perfect size when you just want a taste. Or two. Or three.

  • Total Preparation Time: 45 minutes

64 mini shortbreads

Rating: 5 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLIcing Sugar
1 tbsp15 mLVanilla Extract
1 3/4 cups425 mLAll Purpose Flour
1/2 tsp2 mLSalt
2 tbsp30 mLSugar, holiday themed or coloured
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Instructions

  1. Preheat oven to 325°C (160°C). Line an 8-inch (3 L) baking pan with parchment paper.
  2. Whip butter with sugar and vanilla until fluffy. Add flour and salt; beat just until well combined. Mix in sprinkles until uniformly dispersed. Press dough into prepared pan in a thin, even layer.
  3. Bake, in lower third of the oven, for 35 minutes or until pale golden and lightly browned around edges. Remove from oven and immediately use a paring knife to score shortbread, eight times each across and down pan into approximately 1-inch (2.5 cm) cubes.
  4. Cool completely then score again to separate into cubes. Store in an airtight container for up to 1 week or freeze for up to 1 month.

Tips

  • Transfer the shortbread's to cello or paper bags to use as a hostess gift.
  • Customize this recipe for all seasons by using pastel sprinkles for Easter or Halloween inspired sprinkles for the fall.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLIcing Sugar
1 tbsp15 mLVanilla Extract
1 3/4 cups425 mLAll Purpose Flour
1/2 tsp2 mLSalt
2 tbsp30 mLSugar, holiday themed or coloured
Add to Shopping List

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