Elfin Shortbread Bites Recipes

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ELFIN SHORTBREAD BITES



Elfin Shortbread Bites image

Make and share this Elfin Shortbread Bites recipe from Food.com.

Provided by Michele7

Categories     Dessert

Time 37m

Yield 160 tiny cookies

Number Of Ingredients 4

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
2 tablespoons colored sprinkles

Steps:

  • In a medium mixing bowl stir together flour and sugar.
  • Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
  • Stir in sprinkles.
  • For Christmas you might want to use 1 T green sprinkles and 1 T red sprinkles.
  • Form mixture into a ball and knead until smooth.
  • Roll or pat dough on an ungreased cookie sheet into an 8x5 inch rectangle.
  • Cut into 1/2 inch squares.
  • Separate the squares on the cookie sheet.
  • Bake in a 325F oven for 12 minutes or until the bottoms just start to brown.
  • Transfer to a wire racks covered with wax paper to cool.
  • Store in a tightly covered container at room temperature for up to three days or in the freezer for up to 3 months.

CHEDDAR SHORTBREAD BITES



Cheddar Shortbread Bites image

A recipe I foun in my Land O Lakes Cookbook. These flaky, cheesy bites are easy to make and store well.

Provided by diner524

Categories     Cheese

Time 32m

Yield 60 shortbread bites, 6 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups sharp cheddar cheese, shredded
1 egg white
1 tablespoon water
2 tablespoons poppy seeds
2 tablespoons sesame seeds

Steps:

  • Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
  • Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
  • Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
  • Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
  • Recipe Tip
  • Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

ELFIN SHORTBREAD BITES



ELFIN SHORTBREAD BITES image

Categories     Cookies     Dessert     Bake     Christmas

Number Of Ingredients 4

1 1/4 cups flour
3 Tblps sugar
1/2 cup butter
2 Tblsps colored sprinkles (coarse sugar)

Steps:

  • Preheat oven to 325 degrees. Stir together flour and sugar in a medium mixing bowl. Cut in butter till mixture resembles fine crumbs and start to cling. Stir in sprinkles. Form mixture into a ball and knead till smooth. Roll or Pat dough on an increased cookie sheet into an 8x5-inch rectangle. Cut into 1/2-inch squares. Separate the squares on the cookie sheet. Bake for 12 to 14 minutes or till the bottoms just start to brown. Transfer to wire racks covered with waxed paper to cool.

PEPPERMINT SHORTBREAD BITES



Peppermint Shortbread Bites image

Crunchy bits of peppermint candy tastefully top melt-in-your-mouth sugar cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 64

Number Of Ingredients 7

1 cup butter, softened (do not use margarine)
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1 teaspoon peppermint extract
3 tablespoons finely crushed hard peppermint candies (about 6 candies)
1 tablespoon granulated sugar
3 oz vanilla-flavored candy coating (almond bark), melted

Steps:

  • In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
  • On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
  • Heat oven to 325°F. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
  • Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix crushed candy and granulated sugar. In small resealable food-storage plastic bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
  • Do not remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies. Place cookies to cooling racks. Cool completely, about 30 minutes.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 3 g, TransFat 0 g

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  • On an ungreased cookie sheet, roll or pat the dough to form an 8x5-inch rectangle. Cut into 1/2-inch squares. Separate pieces on the cookie sheet.
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