Spiced Ginger Shortbread Rounds

Directions

1. 1
   Combine butter, sugar and egg yolk in bowl; beat at medium speed until well mixed.
2. 2
   Add flour and five-spice powder; beat at low speed until mixture starts to hold together; stir in ginger.
3. 3
   Knead dough slightly until it is easy to shape.
4. 4
   Divide dough in half; shape each half into 6-inch log.
5. 5
   Wrap each in plastic food wrap.
6. 6
   Refrigerate 30 minutes or until firm.
7. 7
   Heat oven to 350F.
8. 8
   Cut each log into 24 equal slices with serrated knife using sawing motions.
9. 9
   Place 1 inch apart onto ungreased cookie sheets, patting into shape if necessary.
10. 10
    Bake 8-11 minutes or until edges are lightly browned.
11. 11
    Cool 1 minute on cookie sheets; remove to cooling rack.
12. 12
    Cool completely.
13. 13
    Combine powdered sugar and water in bowl until smooth.
14. 14
    Spread glaze in thin layer over each cookie.
15. 15
    Let stand 5 minutes or until set.
16. 16
    Add food color to melted candy coating; mix until tinted.
17. 17
    Spoon into bottom of small resealable plastic food bag; cut off small end of corner.
18. 18
    Pipe tree shape on top of each glazed cookie by squeezing coating through hole.
19. 19
    Let stand until set.