Ingredients
Scale
- 3/4 cup unsalted butter, softened but not shiny
- 2/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- Colored sanding sugar or sprinkles, for decorating
Instructions
- Heat the oven to 375 degrees F. Set out clean, ungreased, unlined baking sheets and let them stay cool; a warm sheet melts the ridges before they set.
- Beat the butter and sugar with an electric mixer on medium speed for about 2 minutes, until pale and fluffy but not glossy. The butter should hold soft peaks, not slump.
- Beat in the egg, vanilla extract and almond extract until fully combined, scraping the bowl once.
- Whisk the all-purpose flour, white whole wheat flour, baking powder and salt in a separate bowl. Add to the butter mixture and mix on low just until no dry flour remains. The dough should be soft and pliable, like firm frosting.
- Fill the cookie press with dough, working it in with a spoon to avoid air pockets. Choose a tree, wreath or star disk.
- Press the cookies directly onto the cool, bare baking sheets, spacing them about 1 inch apart: one firm click, a slight pause, then lift straight up. Scatter sanding sugar over the shapes right away, while they are still tacky.
- Bake one sheet at a time for 7 to 9 minutes, until the edges are just barely golden and the centers look set and matte. Do not wait for browning on top; spritz are done pale.
- Cool on the sheet for 3 minutes, then move to a rack. Let the sheet cool completely and wipe it clean before pressing the next batch.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1
- Calories: 55
- Sugar: 3
- Sodium: 20
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 1
- Cholesterol: 10