My Facebook Memories are starting to bring up the cookie preparation for our annual Christmas Open House. When we still hosted the open house, I would begin cookie b k ing the first of October. By the first weekend of December, the freezer brimmed with 25 or more kinds of cookes and candies. One of the first cookies I made for the open house were Elfin Bites.
Elfin Bites are tiny cookies, 1/2″ to 1″ in diameter. To make them, I use this recipe for Scotch Shortbread from “The Fannie Farmer Cookbook”, p. 561.
The recipe for Scotch Shortbread doesn’t contain the candy sprinkles shown in the pictures. I never made these as shortbread. I always made them as Elfin Bites, hence the pictured sprinkles. Following this recipe are the few changes I made for Elfin Bites. These cookies froze well.


- 1/2 pound butter, room temperature (1 cup or two sticks; Do not substitute margarine as it contians more water than actual butter.)
- 1/2 c. powdered sugar
- 2 c. flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Cream the butter, then gradually add the sugar, beating well.
Mix the flour, salt, and baking powder together and add to the first mixture, combining thoroughly.

Roll out the dough until it is 1/8″ 1/4″ thick, then cut into desired shapes.


Place the cookies on cookie sheets lined with parchment paper, with space between the cookies. If the pieces are larger than a few inches across, prick each cookie with a fork.
Bake for 20-25 minutes or until they turn lightly brown around the edges.
For Elfin Bites
Add 1 1/2 T. small, round, multi-colored candy sprinkles (nonpareils) to the dough and mix evenly.
Roll cookie dough 1/8″ to 1/4″ thick, then cut with a crimping wheel into ½” squares. Yes, one-half inch to one inch…just big enough for an elf to enjoy. Dip the crimping wheel into flour before each cut.



Do not prick the dough with a fork before baking. Place them on the tray so they don’t touch other cookies. This is the more tedious part of these cookies. They can be placed close together, but, if they are left together to bake, they can’t be taken apart afterward. The crimping wheel gives the cookies a decorative edge.


I double the above recipe, adding 3 T. sprinkes, and get about 10 dozen little Elfin Bites.
When we hosted a large Christmas open house, I intentionly made all the cookies small. That gave the guests the opportunity to try a few more varieties than they might otherwise. But these Elfin Bites were even smaller. The crisp buttery flavor of these tiny “elfin” cookies made them one of our guests’ favorite treats.
My little elves always loved helping in the kitchen and they especially loved Elfin Bites.



Bake these smaller cookies for 12-14 minutes. These are very cute piled onto a cookie tray with a variety of other cookies.
For a list of all the cookies and candies I used to make for our annual open house, please visit this link:
Open House Cookies and Candies
I hope your coming Christmas will be merry and bright! And full of delight!
~~Rhonda 🙂
















































































