In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, beat together the butter, ½ cup of the spiced sugar, and cinnamon until light and fluffy, about 3 minutes, making sure to scrape down the bowl as needed.

Add the yolk and vanilla and beat until combined.

In a separate mixing bowl, whisk together the flour, almond flour, and salt.

Add the flour mixture to the egg mixture and mix until just combined. Divide the dough into two discs, wrap in plastic, and let rest in the fridge for 1 hour.

On a lightly floured surface, roll one disc of dough out to ¼”-thickness.

Using a round cookie cutter, cut out cookies. Transfer cookies to parchment-lined baking sheets.

Gather the scraps of dough, roll, and repeat. Take the other disc of dough and repeat the same process until all your cookies have been cut out.

Take the large end of a round piping tip and cut out circles in half of the cookies. Place cookies in the fridge for 30 minutes to chill.

Preheat the oven to 350 degrees F.

Bake all the cookies for 10-12 minutes, or until the edges are just beginning to turn brown. Remove cookies from the oven and let cool for 5 minutes on the pan before transferring them to a wire rack to cool.