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INGREDIENTS
1/2 cup softened butter
1/4 cup sugar
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons multi-colored nonpareils
HOW TO MAKE
1. Heat oven to 325°F. Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside.
2. Combine butter, sugar and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed. Stir in nonpareils.
3. Knead mixture 4-5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares, 1/2 inch apart, onto ungreased cookie sheets; discard plastic wrap.
4. Bake 13-15 minutes or until bottoms just begin to brown.