Position rack in middle of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl with an electric mixer on medium speed until creamy. Add egg and vanilla and almond extracts, beating until blended.Advertisement
Combine whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl; add to butter mixture gradually, beating on low speed until blended. Cover and refrigerate for 30 minutes.
Press the dough into desired shapes, using a cookie press according to manufacturer's instructions. Place the cookies 1 inch apart on the prepared baking sheets. (Keep the remaining dough covered and refrigerated until ready to use.) Decorate with sprinkles (or sanding sugar), if desired.
Bake the cookies, one sheet at a time, until just set and lightly browned around edges, 9 to 10 minutes. Let cool for 3 minutes on the pan, then transfer to wire racks to cool completely, about 20 minutes. Repeat with the remaining dough.
Tips: Try these variations on the basic spritz cookie:
Citrus Spritz Cookies: Omit almond extract; add 1 tsp. each lemon zest and orange zest with flour.
Spiced Spritz Cookies: Add 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/4 tsp. freshly ground nutmeg with flour.
Glazed Spritz Cookies: Combine 1 cup confectioner's sugar, 2 Tbsp. whole milk and 1/4 tsp. vanilla extract; stir until smooth. Brush the glaze over the cooled cookies.
Equipment: Parchment paper; cookie press
To make ahead: Store in a single layer in an airtight container for up to 3 days.
1 1/2 fat, 1/2 other carbohydrate, 1/2 starch