Shortbread Trees




Cookies: 2 sticks unsalted butter, softened ⅔ cup granulated sugar 1 teaspoon vanilla extract ¼ teaspoon salt 1 cup roasted, salted macadamia nuts, finely chopped (can use food processor to finely chop) ½ cup (from 7-oz pkg) chopped dried tropical fruit misc. (pineapple, papaya, mango), finely chopped (can use food processor) Icing: 1½ cups confectioners' sugar 6 teaspoon milk or water Green liquid food color Decoration: silver & green dragees

Nutritional information

No nutrition information available


1. Heat oven to 350 F. Have 2 baking sheets ready. 2. 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. 3. Shape dough into 6 balls. Place 3 balls on each baking sheet; pat each ball into a 5-in. round. With a large knife, cut each round in 8 wedges (don't separate). 4. Bake (1 sheet at a time) 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. 5. Icing: Stir sugar and milk in a small bowl until smooth. Spoon ½ into another bowl; tint green with food color. Spoon each batch into a small ziptop bag; cut tip off corner and pipe garlands on wedges. While wet, decorate with dragees; let dry at room temperature.