Yield: 60 Servings
| Measure | Ingredient |
|---|---|
| 3¼ cup | Sifted all-purpose flour |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ⅓ cup | Butter or margarine; softened |
| ⅓ cup | Sugar |
| 1 \N | Egg |
| ⅔ cup | Honey |
| 1 teaspoon | Vanilla extract |
| \N \N | Colored sugar or sprinkles (optional) |
Sift together flour, baking soda and salt. Work butter in a bowl until creamy; gradually add sugar and beat until fluffy. Add egg, honey and vanilla; beat thoroughly. Gradually add sifted dry ingredients to butter mixture and beat until smooth. Cover and chill. Heat oven to 375 degrees.
Grease cookie sheets lightly with unsalted shortening. Divide dough into small portions and roll out one portion at a time, leaving remainder in refrigerator. Place on portion on a floured board and roll dough to a thickness of about ¼ inch. Cut with a 2-inch cookie cutter. Place cookies 2 inches apart on prepared cookie sheets. Decorate with colored sugar or sprinkles, if desired. Bake 8-10 minutes, or until edges are lightly browned. Remove from sheets and cool on wire cake racks. Makes 5-6 dozen cookies.
FROM FERN HACK,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .