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Preheat oven to 200°C (390°F) and line a baking sheet with baking paper.
Cream the sugar, butter, and vanilla in a large mixing bowl until light and fluffy. The butter should be soft enough to cream easily with the sugar.
Add the egg and beat well. Add the flour and almond flour and mix until smooth.
Add the dough to a piping bag (you might need to do half at a time) with a large star tip. Pipe out small round wreaths onto a baking sheet - I do twelve cookies per sheet.
Bake for about 10 minutes, until the edges are golden. Cool cookies on a wire rack.