Christmas Funfetti Shortbread Bar Cookies

Traditionally, shortbread doesn't have eggs in it.  This recipe does.  I figured it would just make them more soft and chewy which sounded great to me.

I was mixing up the dough, added my egg and oops :(  That dang egg had two yolks in it.  My first thought was . . .

Didn't Paula Deen ever teach you to never crack the egg directly into the bowl?

Why yes she did . . . but I sure didn't listen.

Rather than scooping it out, I just left it and figured my bars would be extra moist.

They taste exactly like you would think - a soft and chewy almond flavored cookie that has been dipped in white chocolate and I think they are yummy.

Christmas Funfetti Shortbread Bar Cookies
adapted from: Inside BruCrew Life 
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temperature
1 c. powdered sugar
1 egg
1 tsp. vanilla
3/4 tsp. almond extract
1/4 tsp. salt
2 1/2 c. all-purpose flour
1 Tbl. milk, only if needed
2 Tbl. sprinkles, plus more for garnish
3/4 c. white chocolate chips

Preheat oven to 350 degrees.  Cream together butter and powdered sugar.  Mix in the egg, vanilla, almond extract and salt.  Slowly add the flour and 2 Tablespoons sprinkles and mix until dough comes together (my dough was so crumbly, I had to add 1 Tablespoon of milk in order for it to come together).  Form dough into a ball.  Line baking sheet with parchment paper and spray with cooking spray.  Press dough ball into a rough 9x9-inch square.  Try to keep it as even as possible.  You can sprinkle the top with a few more sprinkles, if you would like and press them into the dough.  Bake for 11-12 minutes.  Remove from oven and cut in half and then cut each half into 5 or 6 rectangles.  Makes around 10-12 bars.  Cool completely.  

Add white chocolate chips to a microwave-safe bowl and microwave until melted, stirring every 30 seconds.  Dip one end of each shortbread bar into melted white chocolate and top with sprinkles.  Place on a lightly greased sheet of parchment paper and allow to harden.  Store in an air-tight container.  

Jenn's Notes: You will want to mix the dough quickly after the sprinkles are added, because the colors will melt into the dough.  These stay soft for several days.    

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