adapted from: Inside BruCrew Life
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.