Shortbread Petites

30 min

15 petites

These bite-sized shortbread wonders are perfect for those gluten-free and nut-free pals! They’re easy to make and unmold thanks to the Perfect Petites. They also stack and store like a dream for your next cookie exchange.

Ingredients

  • 1 pkg Shortbread Cookie Mix
  • 1⁄2 cup unsalted butter, softened
  • 1 tbsp water

Preparation

  • Preheat oven to 375°F. Place Perfect Petites on Sheet Pan. Using a basting brush, brush with oil.
  • Using a stand mixer (with paddle attachment) or hand mixer, on medium speed, beat mix with butter and water for 2–3 min or until a soft, uniform dough forms.
  • Divide between 15 wells in Perfect Petites, about one heaping tbsp per well. Using the back of the spoon, press evenly into wells. Using a fork or toothpick, dock shortbread (poke holes in it).
  • Bake 14–16 min or until edges are light golden. Let cool on pan completely before unmolding.

Nutritional Information

Per serving(1 petite): Calories 100, Fat 7 g (Saturated 4 g, 0.2 0 g), Cholesterol 15 mg, Sodium 35 mg, Carbohydrate 11 g (Fiber 1 g, Sugars 3 g), Protein 1 g.

Tips

Make it vegan— swap butter for unsalted margarine or vegan butter sticks.

Use Prep Pro Scoop (2 tbsp) to easily divide dough between wells.

Tips

Make it vegan— swap butter for unsalted margarine or vegan butter sticks.

Use Prep Pro Scoop (2 tbsp) to easily divide dough between wells.