Rich, buttery shortbread cookie made using roasted macadamia nuts, in the shape of a mushroom and iced to look like an amanita muscaria (the classic toadstool) with a deeply fruity glaze made from freshly pressed pomegranate juice steeped with dried hibiscus flowers until a deep garnate-red, then mixed with an all-natural red wine from Molly's Bottle Shop to add an ever-so-slight tannic edge to balance the sweetness from the sugar. Topped with Swedish pearl sugar to represent the white spots on the amanita mushroom.