5 3/4 - 6 c. whole wheat pastry flour
1/3 tsp. each cinnamon and cloves
1 1/4 tsp. ginger
2 tsp. baking soda
1 c. butter
1 c. honey
1/2 c. molasses
1 tbsp. vinegar
1 lg. egg, beaten
Chopped nuts, candies or currants

Sift together the dry ingredients. Then, in a saucepan, melt the butter and add the honey, molasses and vinegar, heating until bubbly. Cool the honey mixture and add it, together with the beaten egg, to the dry ingredients. Beat this batter well and chill it for at least 2 hours (the mixture will be sticky). When the dough is thoroughly chilled, divide it into roughly 8 sections.

To make thin, crisp cookies, roll 1 section at a time to about 1/16 inch. If you'd prefer chewy cookies, roll the sections to about 1/4 inch. Cut shapes with cookie cutters -- or free hand, if you prefer, using a sharp knife.

Decorate your creations with chopped nuts, candied or currants and place them - nearly touching - on ungreased cookie sheets. Bake for 10-15 minutes at 350 degrees F., watching carefully to see that they don't burn. Finally, remove the finished cookies to cooling racks, and package them in tins when they're thoroughly cool.