Shortbread Trees

Cooking Instructions

Heat oven to 350ºF. Have 2 baking sheets ready.

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 ball into a 5-in. round. With a large knife, cut each round in 8 wedges (don’t separate).

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.

Icing: Stir sugar and milk in a small bowl until smooth. Spoon 1⁄2 into another bowl; tint green with food color. Spoon each batch into a small ziptop bag; cut tip off corner of each and pipe garlands on wedges. While wet, decorate with dragées; let dry at room temperature.

Note: The nuts and dried fruit can be pulsed in a food processor to finely chop.

Storage tip: Store airtight with wax paper between layers at cool room temperature up to 1 week, or freeze up to 3 months.