Valentines Day Shortbread Cookie Bites

Ingredients

For the Shortbread

• 2 cups unsalted butter softened
• 1 cup granulated sugar
• 1½ tsp pure almond extract
• 4 cups all-purpose flour
• 1 tsp kosher salt
• ¼ cup Valentine’s Day nonpareils sprinkles for inside dough

For the Icing

• 3 cups powdered sugar
• 3 –4 tbsp milk
• 1½ tsp clear vanilla extract
• 2 –4 tbsp Valentine’s Day nonpareils sprinkles for topping
• 1 disposable piping bag

Instructions

Prep

1. Preheat oven to 325°F.
2. Line two baking sheets with parchment paper.
3. Cream Butter + Sugar
4. In a large bowl, beat the butter and sugar until smooth and creamy.

Do not overwhip. You don’t want to add too much air.

5. Mix in almond extract.

Add Dry Ingredients

6. In a separate bowl, whisk flour and salt.
7. Gradually mix dry ingredients into butter mixture just until combined.
8. The dough will look crumbly at first — that’s normal. Keep mixing gently until it comes together.
9. Fold in the ¼ cup sprinkles.

Roll + Cut

10. Lightly flour your surface.
11. Roll dough to ¼ inch thickness.
12. Use a 2-inch mini heart cutter to cut shapes.
13. Place cookies on baking sheets about 1 inch apart.

CHILL (This Is Critical)

14. Place trays in refrigerator for 30–45 minutes.
15. Cold butter = clean edges + no spreading.

Bake

16. Bake at 325°F for 12–15 minutes, or until edges are just barely golden.
17. They should stay pale on top.
18. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.

Icing

19. In a bowl, whisk powdered sugar, milk, and vanilla until smooth.
20. You want a drizzle consistency — thick but pourable.
21. Add milk 1 teaspoon at a time if needed.
22. Transfer to piping bag and drizzle over cooled cookies.
23. Sprinkle extra Valentine sprinkles on top before icing sets.
24. Let icing harden about 30 minutes before serving.