Shortbread Christmas Trees
rating: +1+x

Ingredients

1 cup (2 sticks) unsalted butter, softeneed
2/3 cup granulated sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 cup macadamia nuts, roasted, salted, finely shopped
1/2 cup dried tropical fruit mix (papaya, mango, pineapple) finely chopped
2 cups all-purpose flour

ICING
1 1/2 cups confectioners' sugar
6 tsp. milk
Green food coloring (liquid)

DECORATIONS
silver and green dragees or others of your choice

Directions

Heat oven to 350 degrees F. Get out 2 baking sheets.

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 into six equal parts.

Shape dough into 6 balls. Place 3 balls on each baking sheet; pat each into a 5-inch round. Cut each round in 8 wedges with a large, sharp knife. Do not separate.

Bake one sheet at a time for 16 minutes or until pale golden around the edges. While hot, recut wedges. Cool slightly on baking sheets before transferring to wire racks to cook completely.

Make Icing: Stir sugar and milk in a small bowl until smooth. Spoon 1/2 into another bowl and tint green with food coloring. Spoon each batch into a small ziptop bag; cut tip off a corner. Pipe garlands on wedges. While wet, decorate with dragees. Let dry at room temperature.

Store in airtight container with wax paper between layers up to 1 week at room temperature or freeze up to 3 months.

Servings: 48 Christmas Trees
Prep time: Total of 48 minutes, 15 active

Nutrient Value per serving: (if available)
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Posted by: Deb

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