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Sugar Plum Fairy Shortbread Bites

Sugar Plum Fairy Shortbread Bites for a Magical Treat Delight

Sugar Plum Fairy Shortbread Bites are whimsical, buttery cookies that bring joy and delight to any occasion with their charming flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 40 minutes
Total Time 30 minutes
Servings: 24 bites
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup very soft butter Ensures rich flavor and tender texture; at room temperature
  • 1/2 cup granulated sugar Can substitute with coconut sugar for a caramel-like flavor
  • 1 teaspoon almond extract Can substitute with vanilla extract
  • 1 teaspoon vanilla extract Using pure vanilla gives the best taste
  • 3 drops pink food coloring Optional for whimsical hue
  • 2 cups all-purpose flour Gluten-free flour blend can be used
  • 1/2 teaspoon kosher salt Enhances all flavors
  • 1/4 cup multi-colored nonpareils Fun decoration for texture
For the Glaze (optional)
  • 1 cup powdered sugar Creates a sweet coating
  • 2 tablespoons half & half For creamy glaze texture; substitute with milk or heavy cream
  • 1 teaspoon vanilla extract Flavor enhancer
  • 1 teaspoon almond extract Enhances glaze flavor

Equipment

  • mixing bowl
  • Electric Mixer
  • 9-inch square baking pan
  • aluminum foil
  • nonstick cooking spray
  • Cutting Board
  • cookie sheets

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Line a 9-inch square baking pan with aluminum foil and spray with nonstick cooking spray.
  3. Cream together the very soft butter, granulated sugar, almond extract, and vanilla extract until light and fluffy.
  4. Add pink food coloring gradually into the mixture, stirring until you reach the desired shade.
  5. Sift in all-purpose flour and kosher salt, stirring until a crumbly dough forms. Fold in most of the multi-colored nonpareils.
  6. Pat the dough into the prepared pan, pressing down firmly. If skipping the glaze, press reserved nonpareils into the top.
  7. Chill in the refrigerator for about 10 minutes to firm up.
  8. Lift the dough from the pan using the foil overhang and cut into 1-inch squares. Chill cut cookies for 30 minutes to 12 hours.
  9. Bake for 13-18 minutes, until edges are lightly golden. Do not overbake.
  10. While cooling, whisk together powdered sugar, half & half, and both extracts for the glaze.
  11. Spoon the glaze over each cooled cookie and let sit for 3-4 hours until set.

Nutrition

Serving: 1biteCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 5gVitamin A: 200IUCalcium: 2mgIron: 0.1mg

Notes

Ensure butter is very soft for tenderness; refrigerate dough before baking to improve structure and prevent spreading.

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