Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar and honey, beating well.
Add egg and vanilla; beat well.
Combine flours, baking soda, and salt; gradually add to butter mixture, beating just until blended. Divide dough into four portions; shape each portion into a disc. Wrap in plastic wrap, and chill dough at least 1 hour.
Working with one portion of dough at a time, roll dough to 1/8" thickness on a lightly floured surface.
Cut with a 3" star-shaped cookie cutter.
Place cutouts on lightly greased cookie sheets. Using a plastic drinking straw, make a hole in center of each star, and twist the straw to remove tiny piece of dough.
Bake at 375 for 8 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks, and cool completely. Repeat procedure with remaining portions of dough.
Combine powdered sugar and cinnamon in a large zip-top bag; seal and toss to combine.
Add cookies to bag, about 5 at a time, and shake gently to coat.
Remove coated cookies from bag, and repeat procedure with remaining cookies. String cookies onto raffia or ribbon, if desired.
