Christmas Shortbread Cookies

Ingredients:

• 1 cup butter (2 sticks), softened
• 1/2 cup granulated sugar
• 1/2 tsp. almond extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 10 tsp. Christmas sprinkles, divided

Instructions:

1. Preheat oven to 325°F. Line an 8"x8" square baking pan with plastic wrap, leaving about an inch extra over the edges. Set aside.

2. In a mixing bowl combine butter, sugar and almond extract. Beat at medium speed, scraping bowl often, until light and fluffy. Reduce speed to low; add flour and salt and beat until combined. Stir in 8 teaspoons of sprinkles.

3. Pat dough evenly into prepared pan. Sprinkle 2 teaspoons of remaining sprinkles onto the dough, gently pressing into dough so they don't roll around. Lift dough out of the pan by the excess plastic wrap. Cut dough into 36 cubes (6 slices in each direction. Place cookies 1-inch apart on a ungreased baking sheet. Throw plastic wrap away. Bake for 15-18 minutes, or until the bottoms just begin to brown. Allow to cool on cookie sheet.

4. *To make mini shortbread bites, cut all the ingredients in half and follow the same directions. When cutting them, cut them into 144 tiny cubes (12 slices in each direction). Bake for 13-15 minutes, until bottoms just begin to brown. Allow to cool on cookie sheet.