I’m living in the past. Since my computer died I’ve been listening to c.d.s on my old boom box. The skipping that keeps happening because of my scratch-y car floor c.d.s doesn’t make me miss Spotify a bit…
So while I’m getting jiggy with the past, I figured why not go the funfetti route. I mean, nothing screams childhood more than rainbow sprinkles, right? AND since it’s getting close to St. Patrick’s day, rainbows should be happening always. I hope that these shortbread squares lead me to a pot of gold filled with non scratchy c.d.s, more springy days, bike ride adventures, and pizza picnics.
Recipe adapted from Cook Republic
- 1 1/4 cups all-purpose flour
- 3 T sugar
- big pinch of salt
- 1/2 cup cold butter, cut into squares and chilled
- 1/2 t vanilla
- 1/4 t almond extract
- 2-3 T milk
- 2 T sprinkles
- Preheat oven to 325F. Line a baking sheet with parchment paper.
- In a medium bowl stir together the flour, sugar, and salt. Using a pastry blender or your hands, cut the butter into the dry ingredients until it resembles bread crumbs. Stir vanilla and almond extracts into 1 tablespoon of milk.
- Stir milk mixture into dry ingredients. Add more milk 1 tablespoon at a time until a nice dough forms. Gently knead in sprinkles and roll into a ball. Roll into an 8×5 inch rectangle that’s about an inch high. Cut into bite-size squares and separate slightly.
- Bake for 12-15 minutes until the bottoms just start to brown and the top starts turning golden. Remove from the oven and transfer to a wire rack.
Raspberry Pink Icing
- 1 1/2 t butter, melted
- 1/2-1 cup powdered sugar, divided
- juice from 1 small orange
- 2-4 raspberries mashed
- Stir butter and 1/2 cup powdered sugar together until it looks like large crumbs.
- Add 2 teaspoons orange juice and mix completely. Add enough juice to thin the icing. Whisk until smooth. Mash two raspberries and stir into the icing.
- Add remaining powdered sugar one tablespoon at a time until slightly thicker than a glaze. Drizzle over shortbread.
Click HERE for a printable pdf of the recipes above.
I ran my first 5K yesterday!