Heat oven to 350 degrees F. Grease the the bottom of a 13 by 9 inch baking dish.

In a bowl, mix together the butter, sugar cookie mix and egg till a soft dough forms.

Press dough evenly into the bottom of the pan.

Bake for about 20 minutes, till lightly browned. Let cool completely

Remove from pan. Cut in half long ways to form 2 long rectangles. Cut each rectangle into about 5 to 7 triangles.

Break the candy canes into 1-inch pieces. Gently stick the candy cane into the bottom of each triangle. Use a little frosting to help the candy canes stick if needed.

Next, make the buttercream. In the bowl of a strand mixer fitted with the paddle attachment, cream the butter till smooth.

Add in the powdered sugar and vanilla. Mix. Add in the milk as needed to get a light fluffy texture. Continue to beat on medium for 1 more minute.

Divide frosting into 6 small bowls. Color each with food coloring; bright pink, mint green, bright blue, yellow, orange, and light purple.

Place small drops of the different colored frosting onto the triangles. Using a small offset spatula, lightly smear and blend the colors into each other a little till you get a tie dye pattern and the top of the cookie is completely covered. It is okay if it is a bit bumpy. Place in the fridge to chill.

Once the frosting sets, you can place a layer of plastic wrap right over the frosted cookie and use your fingers to press down the bumpy frosting to create a smooth technicolor surface.

Using the bright pink frosting in a piping bag fitted with a small round tip, pipe the swag on the cookie tree from top to bottom. Finish with a sprinkle of gold stars.