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To make the cookies: In a small bowl, combine the flours and baking soda. Set aside.
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In a large mixing bowl, mix together the butter, sugar, vanilla, spice, and salt. Add the egg and mix until well blended. Stir in the flour mixture.
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Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more.
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Lightly grease (or line with parchment) two baking sheets.
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Working with one disk at a time, roll the dough 1/8" to 1/4" thick.
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To cut out cookies: Use any shape cookie cutter to cut out shapes.
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To shape cookies using a springerle mold: Brush a light coating of flour onto the dough and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or pastry wheel.
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To shape cookies using a springerle pin: Brush a light coating of flour onto the dough and your springerle pin. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines.
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Transfer the cookies to the prepared baking sheets and freeze for at least 30 minutes; this helps the cookies retain their shape while baking.
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Fifteen minutes before baking the cookies, preheat the oven to 300°F.
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Bake the cookies for 25 to 30 minutes, until they're light gold around the edges. Remove them from the oven, and cool them right on the pan.
