3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 cup almond flour*
1/2 teaspoon salt
1 cup chocolate melting discs for decorating.
*you can also substitute hazelnut flour
1Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper.
2Whisk flours and salt in medium bowl to blend. Using an electric mixer, beat butter and sugar in large bowl until smooth.
3Beat in vanilla and egg. Beat in flour mixture until just combined.
4Shape dough into a disk and refrigerate until firm. Roll out dough, cut, and then freeze. This will help them hold their shape while baking. Once firm, then place on prepared baking sheet, spacing 1 inch apart.
5Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes.
6Transfer to rack; cool cookies completely.
7Decorate - Melt chocolate discs in microwave in 30 second increments until smooth. Then pour into a piping bag. If you don't have a piping bag, use a ziploc bag and cut the corner just enough for the chocolate to drizzle for decorating.