|Whole wheat pastry flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Honey||1⁄3 Cup (5.33 tbs)|
|Anise extract/1 1/2 teaspoons vanilla extract||1 Teaspoon|
|Vanilla icing||1 1⁄2 Cup (24 tbs), divided|
|Natural green food coloring||3 Teaspoon|
Sift together flour, baking powder, and baking soda into a medium-size bowl.
In a large bowl, beat butter until fluffy.
Beat in honey and egg.
Stir in anise or vanilla extract.
Add dry ingredients, mixing in well.
Form into a ball, wrap with plastic wrap, and chill until firm, at least 3 hours.
Preheat oven to 350°F.
On a lightly floured surface, roll out dough to a 1/8-inch thickness.
The dough will be soft.
Cut with a leaf-shaped cookie cutter, or cut a leaf from a piece of cardboard, and trace around it on dough with a knife.
Place leaves on ungreased baking sheets, and bake on middle shelf of oven for about 7 minutes, or until golden.
Cool on wire racks.
To 1 cup Vanilla Icing, add enough green food coloring to make a light green color.
Frost cooled cookies.
To remaining 1/2 cup frosting, add enough green food coloring to make a dark green color.
Place dark green icing into a pastry bag with a writing tip, and make dark green veins on leaves.