Serves: 18
Total Calories: 133

2 2/3 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup honey
1 egg
1 1/2 teaspoons vanilla extract

In a medium bowl, stir flour, baking soda, cinnamon, nutmeg and salt until blended set aside.

In a large mixer bowl at medium speed, beat butter until fluffy. Beat in honey, egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Divide dough into three portions. Cover and chill for 1 hour or until no longer sticky.

On a lightly floured surface, roll dough to 3/8 -inch thickness. Generously dust holly cutter with flour shake off excess. Cut cookies and place 1 inch apart on lightly greased baking sheets.

Bake in a preheated 350° oven for 9 to 10 minutes or until edges are set and lightly browned. Cool cookies on a wire rack. Store in an airtight container.

Cookies For Eating: To make a sweeter, more tender cookie, use 2 3/4 cups all-purpose flour and 1 teaspoon baking soda. Beat 3/4 cup sugar with the butter until fluffy. Roll cookies to a scant 1/4 -inch thickness and bake for 10 to 14 minutes. Decorate as desired.

Nutritional Facts:

Serves: 18
Total Calories: 133
Calories from Fat: 46

More Recipes from the Cookie Creations Cookbook:
Animal Ornaments
Assembling Basic Cookie Wreath
Bear Wreath
Construction Gingerbread
Decorating With Icing
Honey Spice Cookies (for wreath construction)
Iced Holly Wreath
Sugarplum Wreath
Supplies Needed To Make A Wreath
Using The Piping Set
Your Cookie Wreath Kit