holiday shortbread cookies

Jingle Bell Bites are tiny holiday shortbread cookies speckled with green and red nonpareils for fun Christmas cheer!  These Christmas shortbread sprinkle cookies are perfect for a Christmas treat bag!

Jingle Bell Bites (Holiday Shortbread Cookies)

unsalted butter (, at room temperature (plus more to butter the pan))

sugar

almond or vanilla extract

all-purpose flour

salt

Christmas colored nonpareils

Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8x8-inch pan, then line with parchment paper, pressing the sides and corners to stick.

In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly for a while, but keep beating. Stir in the nonpareils until evenly distributed.

Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.

Recipe Source: Adapted from Land O Lakes

These hazelnut shortbread cookies are perfect for your Christmas cookie box.&nbsp; The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor.&nbsp;&nbsp;

Hazelnut Shortbread Cookies Recipe

hazelnuts ((2 oz))

white sugar

unsalted butter

Toast raw hazelnuts at 350 degrees Fahrenheit for 5-7 minutes until fragrant. Cool the nuts to room temperature, then husk them by rubbing a handful of hazelnuts between your hands. This should do a pretty good job of getting rid of most of the skins. Some will remain – that’s OK.

To make finely ground nuts, place toasted and husked hazelnuts and 1/4 cup sugar into food processor and process until finely ground.

Add 3/4 cup and 2 tablespoons of flour and a pinch of salt to the food processor and pulse to combine. Add butter and process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. The dough will be soft.

On a flour-dusted surface, roll dough into 2 logs, each about 1 inch wide. Wrap each log in plastic wrap and place wrapped cookie dough in the freezer for 30 minutes, then in the refrigerator for 30 minutes.

Preheat oven to 325 Fahrenheit.&nbsp;

After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.&nbsp;

Place cookie slices on a parchment-lined ungreased baking sheet, spacing 2 inches apart.&nbsp;

Bake for about 12-15 minutes, don’t let the cookies get brown.&nbsp;

Cool cookies on baking sheet for 5 minutes, after that transfer cookies to wire rack to continue cooling. Using sifter, sprinkle cookies with powdered sugar.

Store cookies in airtight container – they can last about 2 weeks.

Top 2 holiday shortbread cookies recipes from across the web

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Jingle Bell Bites (Holiday Shortbre...

Hazelnut Shortbread Cookies Recipe

Top 2 holiday shortbread cookies recipes from across the web

The most viewed holiday shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jingle Bell Bites (Holiday Shortbre...

Hazelnut Shortbread Cookies Recipe

The most viewed holiday shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine