• Preheat oven to 350 degrees F. Line two rimmed baking sheets with a Silpat.
• Beat shortening, butter, brown sugar, egg, and vanilla in a medium bowl with electric mixer on medium speed until creamy. In a separate bowl, stir together flour, baking soda, and salt. Gradually add flour mixture to creamed mixture, carefully so as not to make a mess, beating at low speed until blended, then increasing speed as ingredients are incorporated. Don’t over mix. Stir in pecans until distributed.
• Using 2 different size cookie scoops, that are graduated in size, scoop half of the dough, using one size, onto one prepared baking sheet. Using other size cookie scoops do the same with the remaining dough, making sure you have equal numbers of larger and smaller cookies. These will be stacked to make the trees. I used small and medium scoops.
• Bake 12 to 14 minutes depending on size, until golden brown around the edges. Cool on baking sheet 3 – 4 minutes then transfer to a cooling rack to cool completely.
• Once cool, make buttercream and pipe using tip 1M a circle of buttercream on the larger cookie. Decorate with fancy Sprinkle Pop sprinkles. Top with smaller cookie and pipe buttercream in a circle. Decorate with sprinkles. Let buttercream set for about an hour before storing trees in covered containers.

Make the Buttercream:

• Beat softened butter on medium speed with a stand mixer. Beat for 3 minutes until smooth, creamy and lighter in color.
• Add powdered sugar, cream, and vanilla extract. Mix on low to incorporate then increase to high speed and beat for 3 minutes until light and airy.
• Note: If the frosting is too thick, add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.