Elfin Shortbread Bites Recipes

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ELFIN SHORTBREAD BITES

Make and share this Elfin Shortbread Bites recipe from Food.com.

Provided by Michele7

Categories     Dessert

Time 37m

Yield 160 tiny cookies

Number Of Ingredients 4



Elfin Shortbread Bites image

Steps:

  • In a medium mixing bowl stir together flour and sugar.
  • Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
  • Stir in sprinkles.
  • For Christmas you might want to use 1 T green sprinkles and 1 T red sprinkles.
  • Form mixture into a ball and knead until smooth.
  • Roll or pat dough on an ungreased cookie sheet into an 8x5 inch rectangle.
  • Cut into 1/2 inch squares.
  • Separate the squares on the cookie sheet.
  • Bake in a 325F oven for 12 minutes or until the bottoms just start to brown.
  • Transfer to a wire racks covered with wax paper to cool.
  • Store in a tightly covered container at room temperature for up to three days or in the freezer for up to 3 months.

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
2 tablespoons colored sprinkles

PEPPERMINT SHORTBREAD BITES

Shortbread bites with a hint of peppermint! Great for gifts at Christmas or to use up candy canes. From Betty Crocker Annual Recipes 2008.

Provided by mailbelle

Categories     Dessert

Time 1h

Yield 64 cookie bites

Number Of Ingredients 7



Peppermint Shortbread Bites image

Steps:

  • In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
  • On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
  • Heat oven to 325°. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
  • Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix crushed candy and granulated sugar.
  • In small resealable plastic food storage bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
  • Do not remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies.
  • Place cookies on cooling racks. Cool completely, about 30 minutes.

Nutrition Facts : Calories 51.4, Fat 3.3, SaturatedFat 2.1, Cholesterol 7.8, Sodium 21.7, Carbohydrate 4.9, Fiber 0.1, Sugar 1.9, Protein 0.5

1 cup butter, softened (do not use margarine)
1/2 cup powdered sugar
2 cups all-purpose flour
1 teaspoon peppermint extract
3 tablespoons finely crushed hard peppermint candies (about 6 candies)
1 tablespoon sugar
3 ounces vanilla candy coating, melted (almond bark)

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  • In a medium mixing bowl, stir together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs and starts to cling. Stir in sprinkles. Form mixture into a ball and knead until smooth.
  • On an ungreased cookie sheet, roll or pat the dough to form an 8x5-inch rectangle. Cut into 1/2-inch squares. Separate pieces on the cookie sheet.
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