Brown Sugar Christmas Trees

To prepare dough: In a large mixing bowl, beat butter with sugars until smooth. Add vanilla, egg, baking soda and salt; beat until light and fluffy. Mix in flour thoroughly until dough is stiff; shape into a ball. Divide ball into four portions; wrap each in plastic wrap. Chill 30 minutes.

Preheat oven to 375 degrees.

Remove dough from refrigerator two pieces at a time. Knead each piece slightly; shape into a roll 2 inches in diameter. Place one roll lengthwise on a 16- by 11-inch rimless baking sheet; flatten with the palms of your hands. Using a rolling pin, roll out dough to a rectangle 3 inches wide and 16 inches long. Repeat with second roll, placing it about 2 inches from first rectangle of dough.

With a straight-edged knife, Mark one long side of dough at 2-inch intervals. Mark opposite side 1 inch from short edge, and then at 2-inch intervals. Score dough into elongated triangles. Leave the dough in place; press a piece of slivered almonds onto edge of the short side of each triangle, where the trunk of the trees should be.

Bake for 10 to 12 minutes or until light brown. Remove from the oven; separate triangles with a straight-edged knife along the scored lines while still warm, but leave cookies in place. Trim uneven edges to straighten while cookies are still warm. Prepare remaining two rolls in same fashion.

To prepare a white icing: Mix together powdered sugar, cream and vanilla.

To prepare green icing: Mix together powdered sugar and creme de menthe.

Drizzle the icings decoratively over the Christmas trees. While the icing is still wet, sprinkle with colored sugar or nonpareils. Let the icing set.

Yields about 64 cookies.

Tester's notes: Be sure to use a 16- by 11-inch rimless baking sheet. This is a quick method for shaping Christmas trees. The sumptuous tender cookie could become a holiday favorite.