Pineapple and Macadamia Nut Shortbread

1. Preheat oven to 325 degrees F. In a large mixing bowl, combine flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in macadamia nuts and candied pineapple. Form mixture into a ball and knead until nearly smooth.

2. On a lightly floured surface, roll dough 1/4 inch thick. Using a 2-inch cookie cutter, cut dough into desired shapes. Reroll scraps no more than once. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake in preheated oven for 15 to 20 minutes or until bottoms just start to brown. Transfer to a wire rack and let cool. Transfer Pineapple Icing to a decorating bag and pipe designs on cookies, as desired. Let stand until icing is set. Makes 3 dozen.