Easter Shortbread Cookie Bites

In a large bowl, cream the softened butter and sugar together until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until the dough comes together. If the dough is too dry, add 1-2 tbsp of milk.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
Use small cookie cutters (Easter-themed shapes like eggs, bunnies, or flowers) to cut out the cookies.
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.

Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread should remain pale.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract to make a simple glaze. Adjust the consistency by adding more milk (for a thinner glaze) or powdered sugar (for a thicker glaze).
Divide the glaze into separate bowls and tint each with a few drops of food coloring to create pastel shades.
Dip the tops of the cooled cookies into the glaze or use a spoon to drizzle it over them.
Immediately add sprinkles, edible glitter, or small candies for decoration.
Let the glaze set completely before serving.

For a richer flavor, you can add a teaspoon of lemon or almond extract to the dough.
If you don’t have cookie cutters, you can roll the dough into small balls and flatten them with your hands for simple round cookies.
Store the cookies in an airtight container at room temperature for up to a week.

These Easter Shortbread Cookie Bites are buttery, melt-in-your-mouth delicious, and perfect for Easter celebrations or as a sweet gift! 🐰🌸