Whole Wheat Spritz Cookies

4 cups Creamy oat milk
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond or rum extract
1 1/4 cups whole wheat pastry flour
1 cup of all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Assorted sprinkles or sanding sugar on cookies before baking

Instructions

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. Step 1 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. ‘

Yields 70 spritz cookies.