These tiny Valentine's shortbread cookies are perfect to gift for a Valentine's Day treat. We call them Cupid Bites because you'll easily fall in love with these munchies!
Cuisine: American, Scottish
Keyword: Cupid Bites, Shortbread Cookies, tiny shortbread cookies
Servings: 12to 18 servings
Author: Nikki Gladd
½cupunsalted butter, at room temperature (plus more to butter the pan)
¼teaspoonalmond or vanilla extract
1 ¼cupsall-purpose flour
4teaspoonsValentines colored nonpareils
Preheat the oven to 325°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 ½-inch square pieces (a pizza cutter works well). Place the squares ½-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.
Make sure your butter is at room temperature. Too soft, and the cookies will spread. Too cold and the dough will be too dry.
Mix the dough until it JUST holds together. If it doesn't hold together within a few minutes, add a little more liquid -- milk or water, 1 teaspoon at a time.
Do not over mix -- more than 5 minutes might be too much.
These are teeny tiny bites, only ½-inch squares. You can make them bigger without much of a difference in baking time. Just watch it until they start to turn golden, then they're done.