Preheat over to 350′

Combine the sugar, cinnamon, ginger, and all spice.

Take out a half cup of the above sugar mixture and put it in a bowl set to the side for later

Cream the butter and the rest of the sugar mixture until it is light and fluffy.

Mix in the eggs and vanilla to the sugar mixture.

Sift the flour, cream of tartar, baking soda and salt in a separate bowl .

Add this dry mixture gradually to creamed sugar mixture and mix well.

Scoop the dough using a small ice cream scoop then; put these balls onto the lined cookie sheet.

Take each ball one at a time and roll each dough ball into the sugar mixture and place back on the lined cookie sheet

Place the dough balls at least 2 in. apart on the cookie sheets.

Bake at 350′ degrees for 10-13 minutes or until edges begin to brown.

Allow for the cookies to slightly cool while still on the cookie sheet.

Move to a wire rack to cool completely.

Using a double boiler melt the white chocolate, stirring constantly.

Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.

Stir in the sugar, cream of tarter and vanilla to the egg whites.

Beating on medium for 6 minutes.

If the icing has the appearance of soup or is yellow in colour add more powder sugar, 1 cup.

Divide the icing equally into two bowls.

In the 1st bowl add some of the green gel food colouring, stirring to blend in the colour.

In the 2nd bowl add some of the red gel food colouring, blend in all of the food colouring.

Scoop all of the green and red icing in individual piping bags with #2 tips.

Dip half of each cookie into the melted white chocolate.

Allow to dry by laying the cookies on a cookie sheet lined with wax paper.

Using the green and red icing add the holly and berries to each cookie.

Begin by using the green icing to make the holly, refer to the picture of the cookies for further examples.

Allow the holly to dry for 30 seconds before making three small red dots with the red icing.

Allow for this to dry completely.