Pineapple & Macadamia Nut Shortbread
2 1/2 c. flour
1/3 c. packed brown sugar
1 c. cold butter
1/4 c. finely chopped macadamia nuts
1/4 c. finely chopped candied pineapple
1. Preheat oven to 325º. Combine flour and sugar. Using a pastry blender, cut in butter 'til mixture resembles fine crumbs and starts to cling. Stir in nuts and pineapple. Form into ball; knead 'til nearly smooth.
2. On lightly floured surface, roll dough 1/2" thick. Using a 2" cookie cutter, cut into desired shapes. Reroll scraps only once. Place 1" apart on ungreased cookie sheet. Baked in preheated oven for 15-20 min. or 'til bottoms just start to brown. Transfer to a wire rack; cool. Pipe Pineapple Icing on cookies. Let stand 'til icing is set.
Pineapple Icing : Mix 1 c. sifted powdered sugar and 1/2 tsp. vanilla. Stir in enough unsweetened pineapple juice (3-4 tsp.) to make icing of piping consistency.
To Store: Layer between waxed paper in airtight container; cover. Store at room temp. up to 3 days. Or freeze, undecorated cookies up to 3 months; thaw and decorate.