Funfetti Shortbread

Funfetti shortbread

adapted from Alison Roman’s famous Salted Butter Chocolate Chunk Shortbread

1 stick + 1 tablespoon (9 tablespoons) salted butter cold, cut into small cubes

1/4 cup white sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup + 2 tablespoons all purpose flour

1/3 cup sprinkles + more for rolling dough in

In a stand mixer fitted with paddle attachment or hand mixer, combine butter and sugars. Beat for a few minutes until light and fluffy and sugar is fully incorporated. Add vanilla and mix until combined.

Add flour and sprinkles and mix until just combined.

Sprinkle sprinkles on to a sheet of plastic wrap. Dump dough out onto the sheet of plastic wrap. Form it into a log using your hands and the plastic to guide you, pressing the sprinkles into the side of the dough as you go.

Freeze for two hours or more.

When ready to cut and bake, preheat oven to 350 degrees F.

Remove dough log from freezer and use a serrated knife to cut into 1/4 inch slices. Bake for 8 to 10 minutes or until lightly golden on the bottom.