Oh ho! Top o’ the morning to ye! Leprechaun Shortbread is here awaiting you at the end of the rainbow. For our money, it’s a true pot of gold! These emerald, crumbly, buttery sweets are St. Patrick’s Day in little colorful squares! Crispy and scrumptious, Leprechaun Shortbread is something even mythical creatures can enjoy!
Ingredients
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- green food coloring, gel or liquid, to taste
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 9 teaspoons multi-colored sprinkles, divided
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Line a 9-inch square baking pan with foil, leaving a 1-inch overhang on two sides.
Step 3 –Coat the foil and sides of the pan with nonstick cooking spray.
Step 4 –In a large bowl, add the butter, the sugar, the almond extract, and the vanilla extract and stir until creamy and well-combined.
Step 5 –Add the green food coloring to the butter mixture, one drop at a time, and beat until the desired color is reached and it is well-mixed.
Step 6 –Add the flour and the salt to the butter mixture and stir with a sturdy spatula or wooden spoon until all of the flour is incorporated. The mixture should be crumbly.
Step 7 –Add 7-8 teaspoons of the sprinkles, reserving the remainder for the top, and stir to combine.
Step 8 –Transfer the dough to the prepared pan and pat it out into an even layer.
Step 9 –Sprinkle the remaining sprinkles evenly over the top, pressing them down gently.
Step 10 –Refrigerate the dough for 10 minutes.
Step 11 –Use the foil to lift the dough from the pan onto a cutting surface.
Step 12 –Cut the dough into 1-inch squares.
Step 13 –Place the squares 1 inch apart on two cookie sheets.
Step 14 –Refrigerate the cookie sheets for at least 30 minutes and up to 12 hours.
Step 15 –Bake until the bottoms have just begun to brown, about 13-15 minutes.
Step 16 –Transfer the shortbread squares to a cooling rack and allow them to cool completely.
Step 17 –Serve.
