I really like these little, bite-sized cookies. They are really easy to make, too! They can be made before the holiday season and stored between sheets of waxed paper in an airtight container in the freezer for up to 2 months. Skip the nonpareils or substitute a different color for different seasons.
Holiday Shortbread Tidbits
1/2 cup softened butter
1/4 cup sugar
1/4 teaspoon almond extract
1-1/4 cups flour
1/4 teaspoon salt
4 teaspoons multi-colored nonpareils
Heat oven to 325 degrees. Line an 8 inch square baking pan with plastic wrap, leaving a 1 inch overhang. Set aside.
Combine butter, sugar, and almond extract in medium bowl. Beat at medium speed until creamy. Reduce speed to low and add flour and salt. Beat until well mixed. Using a spoon, stir in nonpareils.
Knead mixture 4 or 5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2 inch squares. Gently place squares 1/2 inch apart onto ungreased cookie sheets. Discard plastic wrap. Bake for 14-16 minutes or until bottoms just begin to brown.