Shortbread Trees*
2 sticks unsalted butter, softened
2/3 cup granulated sugar
1 tsp vanilla
1/4 tsp salt
1 cup roasted, salted macadamia nuts, finely chopped*
1/2 cup (from 7oz pkg) tropical fruit trail mix, finely chopped*
2 cups all purpose flour
Icing:
1 1/2 cups powdered sugar
6 tsp. milk or water
green food color
dragees for decorating (silver and green)
Heat oven to 350°F.
Beat butter, sugar, vanilla and salt in a large bowl with mixer on medium speed until blended. Stir in nuts, fruit and flour until a dough forms. Divide in sixths.
Shape dough into 6 balls. Place 3 balls on each baking sheet; pat each into a 5" round and cut into 8 wedges (don’t separate).
Bake 16 minutes or until pale golden around edges. While hot, re-cut wedges. Cool slightly on baking sheets before transferring to wire racks to cool completely.
Make icing by stirring above ingredients together and tint 1/2 green. Spoon each into disposable bags. Cut tips off bags and pipe garlands on triangles. While wet, decorate with dragees. Let dry at room temperature.
* The nuts and dried fruit can be pulsed in a food processor to finely chop.