Sprinkle-Top Shortbread Bites – a delicious recipe with butter, sugar, white rice flour, all-purpose, rainbow nonpareils, coarse green sparkling sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275u00b0. In a stand mixer, beat butter and granulated sugar on medium speed with paddle attachment until well blended and fluffy. Add rice flour and beat on low speed until incorporated, scraping bowl as needed. Gradually add all-purpose flour; beat on low until blended, scraping bowl occasionally. Blend in nonpareils.
2
Line a 12- by 17-in. rimmed baking sheet with parchment paper. Press dough into pan until very even and smooth. Bake until shortbread is golden in center, 60 to 65 minutes. Reduce oven to 250u00b0, drape shortbread with parchment paper, and continue to bake until a finger pressed lightly into center of dough leaves no imprint, 20 to 25 minutes more.
3
Set shortbread on a cooling rack and sprinkle with sparkling sugar. While hot, cut into 1-in. squares (use a wooden ruler). Let cool completely in pan. After it cools, if you find that you'd like it crunchier, pop pan into a 250u00b0 oven, covered with parchment, for about 20 minutes.
4
Make ahead: Airtight at room temperature, up to 1 week, or frozen, up to 3 months.
5
Note: Nutritional analysis is per cookie.
1880
kcal
Calories
116
g
Fat
196
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/4 pounds (5 sticks) salted butter, at room temperature, 1 1/4 cups granulated sugar, 1 1/4 cups white rice flour, like Bob's Red Mill, 4 cups all-purpose flour, and more.
Yes, Sprinkle-Top Shortbread Bites falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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