Preheat oven to 350 degrees Fahrenheit. Lightly spray shot glass pan set and the inserts with non-stick cooking spray.

In a stand mixer or a large bowl, cream together shortening and sugar. Add egg, honey, and lemon extract and mix on a low speed until well blended. Add salt and flour and mix well. Add both red and green sugar sprinkles to the dough and mix.

Scoop 2 heaping tablespoons of dough into your hand and form a ball. Place the ball in the bottom of one shot glass mold. Press the insert straight down into the mold evenly so that the insert does not push into the sides to create holes. Repeat this step with the remaining molds.

Once all of the inserts are placed, carefully evenly trim any overflowing cookie dough from the tops. If the dough does not reach the top, that is okay, it will rise a little as it bakes.

Bake in the oven for 16-18 minutes until they are lightly golden brown. Allow to cool on a cooling rack for 5-10 minutes and then carefully twist the inserts out of the mold (with an oven mitt if it's still too hot!) Allow the cookie shots to cool on the rack.

If planning to fill with a liquid, melt almond bark or candy melts to coat the inside of the cookie shot glasses so they do not leak or become soggy before serving.

Use additional melted almond bark or candy melts to dip the rim of each shot glass in and then dip in sprinkles for decoration. Allow them to dry/cool before adding milk, egg nog, or ice cream to the shot glasses.