by Rosalind Baglio, boutique manager

Ingredients:
1/3 cup softened shortening
1/3 cup sugar
1 large egg
2/3 cup honey
2 ¾ cups flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon vanilla

Egg Yolk Paint:
1 egg yolk 1/4 teaspoon water
drops of food color
Directions:

• Preheat oven to 375F.
• Roll out dough using a well floured counter top to 1/4″ thickness.
• Cut into different shapes using cookie cutters.
• Set on lightly greased baking sheet.
• Paint designs with egg yolk paints. (Blend egg yolk and water. Divide among several custard cups. Add different food coloring to each cup. Paint designs using small paintbrushes. If egg yolk, thickens while standing, add few drops water.)
• Bake 8-10 minutes at 375F. Place on brown paper (bags opened up) to cool.
• For clear colors, do not let cookies brown.

MAKES: 5 DOZEN COOKIES





 Every fall my Mother and I would use her set of red plastic Chilton cookie cutters shaped as the twelve days of Christmas to make a slew of these. Manufactured originally in 1978 and boasting “durable plastic” on the packaging the cutters make great “outlines” to follow for little ones and adults alike. 

 I found a set on eBay and gifted them to myself last year. If you search for them they are now considered “vintage”.
 Each cutter one measures 3, 4 or 5 inches so they are the perfect “too large” cookie size. My favorite is the “partridge in a pear tree”. The trick to the batter is to make it the day before, divide into three equal sized dough balls, wrap in saran wrap, and leave in fridge to get really cold over night. While you are cutting out shapes and painting the other dough balls can remain in the fridge. The cold dough is best to work with and seems to burn less in the oven. Crisco brand makes “Butter Flavor Cooking Sticks” that are delicious in this recipe and using a local honey only makes it that much sweeter.

Spread cheer~