(Source: Good Housekeeping)
1 1/4 C All-Purpose Flour
3 T Sugar
1/2 C butter (1 stick), cold, cut into pieces
1 T red and green non-pareils or 1/2 C mini chocolate chips
In a food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a medium bowl. With your hands, add non-pareils or baking bits, and knead until dough becomes a ball.
On a lightly floured sheet of wax paper, pat dough into an 8" x 5" rectangle; freeze 15 minutes. Cut dough into 1/2" squares. Place squares on and ungreased baking sheet, a 1/2" apart. Preheat oven to 325F.
Bake cookies 18-20 minutes or until lightly browned on the bottom. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temp for one week; or freeze up to 3 month.
I melted red-tinted candy melts in the microwave and dipped the tops of the bites into the candy. Then added snowflake sprinkles on top while it was still melted. I put them in the fridge to set.