1 cup butter, softened
2 cups confectioners’ sugar
1 large egg
1/4 cup sour cream
1/4 cup honey
2 teaspoons vanilla
3-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground mace
1/8 teaspoon salt
White almond bark
Green or red food coloring
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg. Stir in the sour cream, honey and vanilla.
Combine flour, baking soda, cream of tartar, ground mace and salt; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle.
On a lightly floured surface, roll dough out to 1/8-inch thickness. Cut with a floured 3-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake cookies at 325 degrees for 8 to 10 minutes or until lightly browned. Place cookies on wire racks to cool.
To make icing: In a microwave, melt almond bark at 70 percent power for 1 minute; stir. Microwave at additional 10- to 20-second intervals until completely melted, stirring until smooth. Stir in food coloring; drizzle over cooled cookies.
(Note: Put the colored icing in a sandwich bag and barely cut the tip off of one corner — drizzling the icing is a breeze now!)