Add some pizzazz to the party.
You might think of shortbread as something to have with tea, but this very fun and bright version, known as unicorn shortbread, has some added oomph. These little rectangles of joy are great to make for parties and bring to events, and they’re super easy to make. Plus, kids love helping to decorate these cookies.
To begin making this recipe you’ll need to make the dough (which will be a bit crumbly) and then fold in some sprinkles. I bought 2 packs, one in pink and one in blue, of the dual sprinkles that had both sprinkles and colored sugar in each container.
I did this because it was the most pastel combination I could find. But, you can use other kinds of sprinkles instead for a different type of look. Red and green for Christmas or red and blue for 4th of July come to mind as a couple of possibilities.
Then it’s best to let the dough chill before rolling it out into a big rectangle. From this cut your cookies out. I did cut mine to be roughly 2″x3″. Place them on baking sheets and pop them back into the oven while the oven preheats. Making sure the cookies are cold before baking reduces the chances that they will warp or spread too much in the oven.
Once these are baked allow them to cool before moving on to the fun part.
Melt some white chocolate and then dip each edge of each cookie in. Follow that with a dunk in the sprinkles and you have a really attractive stack of cookies that will prove irresistible at events.
Makes 16 cookies
2h 45m prep time
13m cook time
- 1/2 cup butter, softened
- 3/4 cup confectioners' sugar
- 1 egg, room temperature
- 1 1/2 cups all-purpose flour
- 5 oz pastel multi-color sprinkles, divided
- 1/2 cup white baking chips, melted
- Cream together butter and sugar in large bowl. Stir in egg and then add flour in 1/4 cup at a time. Fold in 1/4 cup sprinkles. Roll into disk and cover with plastic. Refrigerate at least 1 hour.
- When ready to bake preheat oven to 375˚F. Line a baking sheet with parchment paper. Roll out dough to a roughly 8”x12 rectangle. Cut into 24 rectangles and place them on baking sheet. Bake for 10-13 minutes or until just beginning to turn golden on the edges.
- Transfer cookies to wire cooling to and allow to cool for 20 minutes. Melt white chocolate in a microwave-safe bowl in the microwave using 30-second intervals. Stir between each session. Place remaining sprinkles in a shallow dish or bowl.
- Dip each edge of each cookie in melted chocolate. Before it can cool dip edges again in sprinkles. Allow to cool for another 20 minutes on a cooling rack in the refrigerator before serving.
Recipe adapted from Taste of Home .