Ingredients
1/2 cup butter, softened1/3 cup shortening1 cup sugar1/4 cup honey1 egg1/2 teaspoon vanilla extract3 cups all-purpose flour1/4 teaspoon saltFROSTING:6-2/3 cups confectioners’ sugar1/2 cup water1 tablespoon light corn syrup1 teaspoon vanilla extractAssorted liquid or paste food coloring9 yards of 1/8-inch-wide ribbon in Christmas colors of your choiceChristmas cookie cutters or sizes of your choice
Preparation
In a bowl, cream the butter, shortening and sugar. Beat in the honey, egg and vanilla. Gradually add the flour and salt.
Turn the dough onto a floured surface and roll to an 1/8-in. thickness. Cut into shapes using cookie cutters dipped in flour. Transfer cutouts to ungreased baking sheets.
Using a straw, make a hole in the top of each cookie. Remove the center circle of dough. Bake the cookies at 350° for 6 minutes until the edges are lightly browned. Remove the cookies to wire racks to cool.
For frosting, combine the confectioners’ sugar, water, corn syrup and vanilla. Beat until smooth. Tint the frosting with liquid or paste food coloring in desired colors.
Place each color of frosting in a pastry or plastic bag. Cut a small hole in the tip of each bag. Spread and pipe frosting onto cookies as desired.
If desired, create stitch marks on a stocking or veins on holly leaves by dipping a toothpick in food coloring and painting on the lines.
For hanging loops, cut forty 8-in. strips of 1/8-in.-wide ribbon. Thread a ribbon strip through the hole in each cookie and tie the ends into a bow.
