Whole Wheat Gingerbread Boys
2/3 cup butter
½ cup Savannah gold w/molasses
¼ cup molasses or dark honey
1 egg
2 cups fresh ground whole wheat flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
½ teaspoon nutmeg
1 teaspoon vanilla

1. Cream together butter and Savannah gold w/molasses until fluffy.  Add molasses and egg yolk and beat well.
2. Add the dry ingredients and mix.  Add vanilla and beat well.
3. Chill for at least 15 minutes (long enough to cool and harden dough).  Roll out to ¼” thickness and use floured gingerbread boy cookie cutters to make shapes.
4. Bake at 350 degrees for 10 minutes until set.  Do not over bake.

Holiday Cookies
1 cup butter, room temperature
8 oz. cream cheese, room temperature
1 ½ Savannah gold w/honey
1 egg
1 teaspoon vanilla
½ teaspoon almond extract
3 cups whole wheat soft flour
2 teaspoon baking powder

1.  Cream together butter, cream cheese and Savannah gold w/honey until fluffy.  Add egg, vanilla and almond extract.  Beat until smooth.
   
2. Add flour and baking powder and mix well.  Chill covered for at least 1 hour (long enough to cool and harden dough).
   
3. On floured surface, roll dough to 1/8 inch thickness.  Cut into assorted shapes.  Place on ungreased cookie sheet.
   
4. Bake at 375 degrees for 8 to 12 minutes or until a touch of golden.  Remove to cooling rack.