These Jingle Bell holiday bites are miniature shortbread cookies with green and red nonpareils speckled throughout for fun festive cheer!
You saw these during Halloween, and now I’m introducing them again for Christmas. Jingle Bell Bites! It took me up until just five seconds ago to finally decide on what I would name these this time around. I started with “HO! HO! Bites” to keep in line with the “BOO! Bites“, then I changed to “Jingle Bell Bites” but it just didn’t strike me as well, at first.
Next, came “Christmas Bites” but then I thought “Holiday Bites” fit the photo even more. UPDATE: So, I went with “Holiday Bites” and now back to “Jingle Bell Bites.” Ah, the life of a food blogger trying to figure out the perfect name when all I really want is to share a fantastic recipe idea with you! Name it what you want! 😉
You should add this to your Christmas basket list because it makes quite a bit! It’s a nice palette cleanser from the other very sweet things you may be including in your baskets, giving your gift recipients a little taste buds break! They’re also super easy to whip up and hold up for days. You can even freeze them!
These Jingle Bell holiday bites are miniature Christmas shortbread cookies with green and red nonpareils speckled throughout for fun festive cheer!
- 1/2 cup unsalted butter, at room temperature (plus more to butter the pan)
- 1/4 cup granulated sugar
- 1/4 teaspoon almond or vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 4 teaspoons Christmas colored nonpareils
Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-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 at first, 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