Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place the flour, icing sugar, salt, vanilla extract, and softened butter into the bowl of a food processor.

Pulse until the mixture begins to clump together and forms a soft dough.

Transfer the dough to a mixing bowl and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead gently until smooth.

Add the red and green nonpareils and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead until evenly distributed.

Place a sheet of parchment paper on the table and roll the dough into a ½‑inch-thick square.

Transfer to the freezer and chill for 15 minutes to firm up.

Remove the chilled dough and place it on a cutting board. Cut the dough into small ½‑inch squares.

Arrange the squares on the baking sheet, leaving a little space between each piece.

Bake for 12 – 15 minutes, or until the bottoms are lightly golden.

Cool on the baking sheet before serving or storing.