I am thankful a coworker pointed me towards this recipe for an easy shortbread cookie which I made in mass this year for two cookie exchange parties.
The bite-size pieces are addicting, my family could not stop sneaking bites as I baked them in the kitchen.
1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces (I use Kerrygold Irish Salted Butter, 227g)
2/3 cup (142g) granulated sugar
1/2 tsp almond extract
2 1/4 cups (318g) all-purpose flour
2 tablespoons nonpareils sprinkles
Use parchment paper or plastic wrap to line a jelly roll pan or rimmed baking sheet, leaving a 1-inch overhang on all sides. Spray with a non-stick spray or use butter to grease.