Mini Rainbow Shortbreads

Makes 16 – 36, depending on size

Adapted from Pink Piccadilly Pastries

Ingredients

• 2 sticks of butter, slightly softened

• ¼ cup sugar

• ¼ tsp almond extract

• 1 ¼ cup flour

• ¼ tsp salt

• 6 tsp rainbow sprinkles

Method

Preheat oven to 325 degrees. Line an 8-inch baking pan with parchment paper.

Combine butter, sugar, and almond extract in a mixing bowl.  Beat on medium speed until creamy, scraping down the sides as needed.  Add flour and salt.  Mix on low until fully incorporated.  Stir in sprinkles.

Knead mixture in the bowl to form a dough ball.  Spread dough evenly into prepared pan. Lift the parchment paper from the pan and cut the dough into squares (½ inch squares yield 36 pieces).

Place squares ½ inch apart on an ungreased baking sheet.  Bake for approximately 15 minutes, or until the bottoms begin to slightly brown.

Let cool before removing from pan.