Confetti Cookies

• 4 tablespoons butter, softened
• 2/3 cup granulated sugar
• 1 egg yolk
• 1 teaspoon honey
• 1 teaspoon vanilla
• 2 teaspoons milk
• 3/4 cup plus 1 tablespoon all-purpose flour
• 3 tablespoons cornstarch
  For icing:
  
• 1 1/4 cups powdered sugar
• 2 tablespoons warm water
• red food coloring

Instructions:

Stir the butter and sugar together and beat until creamy. Add the egg yolk and beat that in too. Then stir in the honey, vanilla, and milk. Sift the flour and the cornstarch in, then mix it together as much as you can before using your hands to combine it thoroughly into a dough. If it ends up too dry, add a tiny bit of milk; if it's too mushy (to the point that you think if you rolled it out, the cookies would not be able to be lifted and put on a sheet in one piece), add flour.

Coat your work surface in flour and roll the dough out to 1/4 inch. Use very small cookie cutters in charming shapes to make many tiny cookies. Put them on greased cookie sheets (using a spatula), and re-roll scraps and extra dough until all dough is used up. Bake for six to eight minutes and let them cool on the trays. Do not attempt to ice the cookies until they are quite cool.

Make the icing by sifting the powdered sugar into a bowl and then mixing in the water. Use the resulting sweet mix to ice half your cookies, and if you so desire add a couple drops of red food coloring to the rest and then ice the rest of the cookies with that.

These are great finger foods for little parties because the cookies are so tiny and there are so many! Here's a comparison shot with the cookies and my hand so you can see how cute they are: