1. For the biscuits: Stir together the flour, cinnamon, and salt in a large mixing bowl.
2. In another mixing bowl, cream together the shortening and sugar with an electric whisk, about 3-4 minutes.
3. Add the egg yolks and vanilla extract beating well to incorporate. Fold in the flour mixture and ground almonds, mixing to a soft dough.
4. Shape the mixture into a disc, wrap in clingfilm, and chill for 1 hour.
5. After chilling, preheat the oven to 170°C (150° fan) | 325F | gas 3. Grease and line two large baking trays with greaseproof paper.
6. Roll out the dough on a lightly floured surface to about 0.5 cm | 0.25" thickness. Use various festive cookie cutters to cut out shapes from the dough; Christmas trees, hearts, wreath shapes etc.
7. Arrange between the prepared trays, spaced apart. Bake for 16-20 minutes until set and pale golden in colour.
8. Remove from the oven and let the shortbread cool on their trays, set on top of wire racks.
9. For the icing: Sift the icing sugar into a mixing bowl. Stir in enough hot water to make a smooth pourable icing.
10. To decorate: Spread the icing onto some of the biscuits. Decorate the iced biscuits with a mixture of the dragee balls and sugar pearl sprinkles.
11. Lightly dust some icing sugar over some of the plain biscuits. Let the iced biscuits set before serving.
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