Ingredients
Equipment
Method
- Line a 9x13-inch baking pan with two sheets of parchment paper, arranged perpendicular to create a sling for easy removal. Set the pan aside.
- In a large bowl, beat the softened butter and granulated sugar together with a mixer on medium speed until the mixture is pale and fluffy. Add the vanilla and almond extracts and continue to mix until fully combined.
- With the mixer on low, gradually add the flour to the butter mixture until the dough comes together.
- Fold in 2 tablespoons of nonpareils using a spatula or spoon.
- Spread the dough into the prepared pan, pressing it into an even layer. Sprinkle the remaining 2 tablespoons (or more if desired) of nonpareils evenly over the top.
- Chill the dough in the refrigerator for 30 minutes. While the dough chills, preheat your oven to 350°F (175°C).
- Once chilled, remove the dough from the pan using the parchment sling and place it on a cutting board. Cut the dough into long strips, then crosswise into approximately 1/2-inch squares using a sharp knife.
- Using a spatula, place about one-third of the squares onto ungreased baking sheets, spacing them about 1/2 inch apart. Keep the remaining uncooked squares in the refrigerator until ready to bake.
- Bake the squares for 8–10 minutes or until the edges are just beginning to turn golden. Remove from the oven and let cool on the pan for 5 minutes before transferring to a plate or rack. Repeat the process with the remaining dough squares.
- Allow the cookies to cool completely before enjoying, or store them at room temperature in an airtight container.
Nutrition
Notes
Chilling the dough before cutting is key for clean edges and crisp cookies; be sure not to skip or shorten this step. If using unsalted butter, add a small pinch of salt for flavor balance. Nonpareils work best as decoration since they retain their color and crunch when baked. The cookies keep well in an airtight container at room temperature for up to a week, and layering them with parchment helps prevent breakage. For gifting or cookie exchanges, pack them in tins or cellophane bags for easy sharing.