• Preheat oven to 350ºF.
• Weigh out the flour.
  1 ½ cups White Whole Wheat Flour
• Combine the flour, baking powder, and nutmeg with a whisker. Set aside.
  1 teaspoon baking powder, ½ teaspoon ground nutmeg, 1 ½ cups White Whole Wheat Flour
• Add the butter, cream cheese, sugar and extract to another bowl.
  2 tablespoon butter, 2 tablespoon low fat Cream cheese, ⅓ cup sugar
  
• Using an electric hand mixer, cream the butter, cream cheese, sugar and extract.
  2 tablespoon powder sugar
• Beat the egg into the sugar mixture for 1 minute.
  1 egg
• Add about ⅓ of the flour mixture to the bowl.
• Mix on low speed until just combined the add another ⅓.
• Finally add the last ⅓ and 1 tablespoon of milk to help incorporate everything if needed.  It will be thick.
  1 tablespoon skim milk
• At this point you can add some food color if you like.
  food coloring
• Gather all the dough and form a flat ball.
• Cover in saran wrap and refrigerate while you make the glazes.
• Once the glazes are done, rolle the dough out about ⅛ of an inch thick.
• Have fun with your favorite cookie cutters.
• Lay the cut cookies on a cookie sheet. They shouldn’t stick but a little non-stick spray never hurt anyone.
• Bake for around 10 minutes until the bottom just starts to brown. Remove them from the cookie sheet and let them cool.

Decorating Glaze

• Place all the ingredients in a small bowl.
  1 teaspoon vanilla or almond extract, 1 teaspoon water
• Mix well.