December 13, 2013

Christmas Funfetti Shortbread Bar Cookies

Traditionally, shortbread doesn't have eggs in it.  This recipe does.  I figured it would just make them more soft and chewy which sounded great to me.

I was mixing up the dough, added my egg and oops :(  That dang egg had two yolks in it.  My first thought was . . .

Didn't Paula Deen ever teach you to never crack the egg directly into the bowl?

Why yes she did . . . but I sure didn't listen.

Rather than scooping it out, I just left it and figured my bars would be extra moist.

They taste exactly like you would think - a soft and chewy almond flavored cookie that has been dipped in white chocolate and I think they are yummy.

Christmas Funfetti Shortbread Bar Cookies
adapted from: Inside BruCrew Life 
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temperature
1 c. powdered sugar
1 egg
1 tsp. vanilla
3/4 tsp. almond extract
1/4 tsp. salt
2 1/2 c. all-purpose flour
1 Tbl. milk, only if needed
2 Tbl. sprinkles, plus more for garnish
3/4 c. white chocolate chips

Preheat oven to 350 degrees.  Cream together butter and powdered sugar.  Mix in the egg, vanilla, almond extract and salt.  Slowly add the flour and 2 Tablespoons sprinkles and mix until dough comes together (my dough was so crumbly, I had to add 1 Tablespoon of milk in order for it to come together).  Form dough into a ball.  Line baking sheet with parchment paper and spray with cooking spray.  Press dough ball into a rough 9x9-inch square.  Try to keep it as even as possible.  You can sprinkle the top with a few more sprinkles, if you would like and press them into the dough.  Bake for 11-12 minutes.  Remove from oven and cut in half and then cut each half into 5 or 6 rectangles.  Makes around 10-12 bars.  Cool completely.  

Add white chocolate chips to a microwave-safe bowl and microwave until melted, stirring every 30 seconds.  Dip one end of each shortbread bar into melted white chocolate and top with sprinkles.  Place on a lightly greased sheet of parchment paper and allow to harden.  Store in an air-tight container.  

Jenn's Notes: You will want to mix the dough quickly after the sprinkles are added, because the colors will melt into the dough.  These stay soft for several days.    

Linked up at Weekend Potluck!

8 comments:

  1. Oh wow. I love shortbread, so I would be so into making these. What a perfect holiday treat :)

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  2. I love Christmas cookies like these! Sharing on Google+ and Pinterest. =)
    Happy Holidays!

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  3. I love shortbread! And these funfetti cookie bars look incredible!

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  4. I've been known to crack the egg while the mixer is running. Don't do it - I can guarantee you'll drop the shell. :) Love these cookies!

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