In a large bowl, cream vegetable shortening, sugar, egg, honey, and lemon extract until light and fluffy. Sift in flour, baking soda, and salt; stir until well blended. Refrigerate dough at least 1 hour or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease Cookie Sheets or line with Silicone Baking Mats.
On a lightly floured board, roll dough 1/4-inch thick with your Rolling Pin; cut into desired shapes with your favorite Cookie Cutters. Place 1-inch apart onto prepared cookie sheets. Always leave room between cookies on the cookie sheets. If the cookies are extremely large cookies, adjust the space.
Bake 8 to 10 minutes or until edges are light brown. Remove from oven and cool on wire cooling racks.
Prepare Milk Frosting. When cookies have cooled, frost with the prepared Milk Frosting and decorate as desired.
In a small bowl, combine powdered sugar, lemon extract, and enough milk to make frosting easy to spread.
Tint, if desired, with a few drops of food coloring.
We like to thin the frosting with additional milk so we can just dip the tops of the cookies in the frosting. We then decorate as we wish.
As you can see, my family and I have lots of fun decorating our Merry Christmas cookies – we get really creative!
Merry Christmas Cookies Recipe: https://whatscookingamerica.net/Cookie/merrychristcookies.htm