In your mixer or a large bowl, cream vegetable shortening, sugar, egg, honey, and vanilla extract until mixture is light and fluffy.
Sift in flour, baking soda, and salt; mix until well blended.
Refrigerate dough at least 1 hour; I usually make the dough a day ahead and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Line two cookie sheets with parchment paper cut to fight your pan or lightly grease your cookie sheets.
On a lightly floured surface, roll dough into a 1/4-inch thick round, working in as much extra flour as necessary to keep dough from sticking. Cut into shapes with your favorite cookie cutters. If dough is sticking to the board, use a metal spatula to lift from the board onto your cookie sheet. Place cookies 1-inch apart onto prepared cookie sheets.
Bake 6-8 minutes or until browning. Smaller cookies or cookies with sharp edges will brown faster than others.
Let cookies cool completely before decorating. Ice with your favorite royal icing and add sprinkles or colored sugar.