Recipe

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• 1/3 cup butter-flavored shortening
• 1/3 cup sugar
• 2/3 cup honey
• 1 egg
• 1 tsp lemon extract
• 2-3/4 cups king arthur unbleached all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• frosting:
• 1/2 cup butter, softened
• 1/4 cup butter-flavored shortening
• 1/2 tsp almond extract
• 1/8 tsp salt
• 3-3/4 cups confectioners' sugar
• 3 to 4 tbsp milk
• yellow-gold, brown and green paste food coloring
• yellow and orange colored sugar
• chocolate chips

• 1 In a large bowl, cream the shortening and sugar until smooth. Beat in the honey, egg and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle.
• 2 On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with pineapple and palm tree cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 7-8 minutes or until set. Remove to wire racks to cool.
• 3 For frosting, in a small bowl, beat the butter, shortening, extract, salt, confectioners' sugar until smooth; add enough milk to achieve spreading consistency. Tint 1 cup frosting yellow-gold, 1/2 cup brown and 2-1/2 cups green.
• 4 Frost pineapples yellow-gold and tree trunks brown. With a toothpick, draw lines on pineapples; sprinkle with colored sugar.
• 5 Cut a small hole in the corner of a pastry or plastic bag; insert #21 star tip. Fill the bag with green frosting; pipe leaves on pineapples and palm trees. Add chocolate chips to palm trees for coconuts. Yield: about 2 dozen.