Preheat oven to 350ºF.

Measure or weigh out the all-purpose and white whole wheat flours. Whisk together the flours, baking powder, nutmeg and salt and set aside.

In a medium size bowl beat the butter, cream cheese and sugar using an electric hand mixer until light and fluffy. Add the egg, vanilla and almond extracts and beat until well mixed. Beat in the flour 1/3 at a time just until it's mixed in. Then beat in the tablespoon of milk.

Form the dough into a flat circle and wrap it with plastic wrap and put it in the fridge for at least 1 hour to chill.

When you are ready to bake the cookies, heat the oven to 350 degrees and lightly grease 2 cookie sheets.

Sprinkle a little flour on the counter to help the dough not stick. Roll out the dough to about 1/8-inch thickness. Cut out with smallish cookie cutters and lay them on the cookie sheets.

Bake for around 10 minutes until the bottom just starts to turn golden brown. Remove from the oven and transfer to wax paper to cool.

While the cookies cool, mix up your icing. We used 2 tablespoons confectioners sugar mixed with about 1 to 1-1/2 teaspoons water for each color.

Lightly drizzle with icing and decorate with sugar sprinkles. Let dry completely before storing.

This should make about 24 to 28 cookies.