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Photo for - Festive Mini Shortbreads

Festive Mini Shortbreads

These tiny shortbreads are the perfect size when you just want a taste. Or two. Or three.

  • Yields: 64 mini shortbreads
  • Preparation: 45 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 1/2 cup (125mL) icing sugar
  • 1 tbsp (15mL) vanilla extract
  • 1 3/4 cups (425mL) all purpose flour
  • 1/2 tsp (2mL) salt
  • 2 tbsp (30mL) sugar, holiday themed or coloured

Instructions

  1. Preheat oven to 325°C (160°C). Line an 8-inch (3 L) baking pan with parchment paper.
  2. Whip butter with sugar and vanilla until fluffy. Add flour and salt; beat just until well combined. Mix in sprinkles until uniformly dispersed. Press dough into prepared pan in a thin, even layer.
  3. Bake, in lower third of the oven, for 35 minutes or until pale golden and lightly browned around edges. Remove from oven and immediately use a paring knife to score shortbread, eight times each across and down pan into approximately 1-inch (2.5 cm) cubes.
  4. Cool completely then score again to separate into cubes. Store in an airtight container for up to 1 week or freeze for up to 1 month.
  • Transfer the shortbread's to cello or paper bags to use as a hostess gift.
  • Customize this recipe for all seasons by using pastel sprinkles for Easter or Halloween inspired sprinkles for the fall.
Photo of - Festive Mini Shortbreads

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 1/2 cup (125mL) icing sugar
  • 1 tbsp (15mL) vanilla extract
  • 1 3/4 cups (425mL) all purpose flour
  • 1/2 tsp (2mL) salt
  • 2 tbsp (30mL) sugar, holiday themed or coloured