Beat the butter and sugar in together with a mixer until light and fluffy, about 3-4 minutes.  The mixture should be very smooth and light in color.

Add the vanilla and almond flour and mix to incorporate.

Add the egg, making sure it’s at room temperature.  If you’ve forgotten to take it out of the fridge, place it in a cup of tepid water for about 5 minutes, a cold egg will cause the butter to seize up and the mixture will not form correctly.  Beat on low until the mixture is smooth, about 30 seconds.

Add the flour and mix until just combined.  Do not overwork the dough.

Transfer the mixture to a piping bag and use a star pastry decorating tip to make circular cookies, about 2 inches in diameter.

Bake at 400 degrees for 8 to 10 minutes, until the cookies brown on the bottom.  Remove the cookies from the oven and transfer them to a cooling rack.