Shortbread sprinkle bites

Confession #1: I have been wanting to make this recipe since I pinned it on Pinterest over a year ago.  They just looked so cute and festive and fun.  Which brings me to confession #2...

Confession 2: I'm getting into the holiday spirit early.  I know, I know, it's not even Thanksgiving yet and I'm talking about a holiday cookie.  But truth be told, these cookies could be made for any holiday -- just change the color of the sprinkles.  It just to happens to be that earlier today when I was at the craft store, I bought red, white, and green nonpareils (and hence I had easy access to them.  So maybe I'm not getting into the holiday spirit as much as I had originally stated....).

But let's get back to these cookies themselves.  They're teeny, tiny, bite-sized 1/2-inch squares of pure buttery shortbread deliciousness, with a little extra crunch from the nonpareils!  The recipe makes at least 140 cookie bites...The only problem is that when they're this tiny and poppable, they likely won't last long!!

Shortbread Sprinkle Bites
Original recipe found here

Ingredients:

1 1/4 cups flour
3 Tbsp sugar
1/2 cup (1 stick) butter, cold, and cut into pieces
1 Tbsp nonpareils or sprinkles or baking bits, I used a little extra for good measure

Directions:

Preheat the oven to 325F.

In a food processor (using the knife blade), pulse flour and sugar until combined.
Add in butter and pulse until dough becomes together.
Place dough in a medium bowl.
Using your hands, gently knead in the nonpareils (or sprinkles or baking bits) until evenly blended and the dough forms a ball.

On a lightly floured piece of wax paper, pat the dough into an 8" x 5" rectangle.
Freeze for 15 minutes.
Cut the dough into 1/2-inch squares.

Place the squares on an ungreased large cookie sheet (I used parchment paper) 1/2 inch apart.  You might need two cookie sheets...

Bake the cookies 18-20 minutes or until lightly browned on the bottom (mine baked for 15 minutes and were a little more than lightly brown).
Transfer the cookies to a wire rack to cool.

The recipe says to then repeat with remaining dough.  I think using two cookie sheets would negate the need to bake them twice.  But thats's just me and my practicality.

Store the cookies in a tightly covered container at room temperature up to one week, or in the freezer for up to 3 months.