1/4 cup sugar
1 1/3 cups all-purpose flour
1 teaspoon Chinese five-spice powder
3 tablespoons finely chopped crystallized ginger
1/2 cup powdered sugar
1 drop green food color
3 ounces vanilla-flavored candy coating (almond bark), melted
Combine butter, sugar and egg yolk in bowl; beat at medium speed until well mixed. Add flour and five-spice powder; beat at low speed until mixture starts to hold together; stir in ginger. Knead dough slightly until it is easy to shape.
Divide dough in half; shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate 30 minutes or until firm.
Heat oven to 350°F.
Cut each log into 24 equal slices with serrated knife using sawing motions. Place 1 inch apart onto ungreased cookie sheets, patting into shape if necessary. Bake 8-11 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar and water in bowl until smooth. Spread glaze in thin layer over each cookie. Let stand 5 minutes or until set.
Add food color to melted candy coating; mix until tinted. Spoon into bottom of small resealable plastic food bag; cut off small end of corner. Pipe tree shape on top of each glazed cookie by squeezing coating through hole. Let stand until set.
Chinese five-spice powder is available in the spice aisle or the Asian foods section of the supermarket.