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1
In large mixing bowl, cream the butter with the sugars until smooth.
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2
Add the vanilla, eggs, baking soda and salt and beat until light and fluffy.
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3
Mix in the flour thoroughly until the dough is stiff and shape into a ball.
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4
Divide the ball into 4 parts and wrap separately in plastic wrap.
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5
Chill 30 minutes.
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6
Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and divide each part in half.
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7
Knead each piece slightly and shape it into a roll 2 inches in diameter.
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8
Working with two rolls at a time, place rolls lengthwise on an 11 by 16-inch rimless baking sheet and flatten with palms of hands.
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9
Roll two strips of dough out right on the baking sheet to make two strips 3-inches wide and 16 inches long about 2 inches apart.
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10
With a straight-edged knife, score into elongate triangles.
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11
Leave the dough in place and press a piece of almond onto the edge of the short side of each triangle where the trunk of the tree should be.
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12
Bake for 10 to 12 minutes or until lightly browned.
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13
Remove from the oven and with a straight- edged knife cut in triangles while still warm to separate them along the scored lines but leave them in place.
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14
Trim the uneven edges to straighten while cookies are still warm.
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15
Mix the ingredients for the white icing and the green icing in separate small bowls.
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16
Drizzle the icings decoratively over the Christmas trees and while the icing is still wet, sprinkle with the colored sugar or nonpareils.
