- 2/3 cup all-purpose flour, spooned and leveled, plus more for the work surface
- 1/3 cup almond flour, spooned and leveled
- 2 tablespoons ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups confectioners' sugar
- Whisk together the flours, cinnamon, and salt in a bowl.
- Beat the butter and granulated sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Shape into 2 1-inch-thick disks, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.
- Heat oven to 350° F. Line 2 baking sheets with parchment.
- Roll the dough 1/4 inch thick on a floured surface. Using a lightly floured 2-inch cookie cutter or a sharp knife, cut the dough into shapes, flouring the cutter and rerolling the scraps as necessary.
- Place the cookies 1-inch apart on the baking sheets. Bake until dry around the edges, 10 to 12 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Combine the confectioners’ sugar and 2 to 3 teaspoons water in a bowl. Transfer the mixture to a piping bag or a resealable plastic freezer bag (with a small hole snipped into a corner). Decorate the cookies as desired and let set before serving.