In a bowl mix the soft butter with the sugar with an electric beater to obtain a pale cream

Add the egg and mix

Add the coconut oil and vanilla and mix

In a separate bowl combine the dry ingredients: flour, almond flour, baking powder, salt. Mix.

Gently combine the wet mix with the dry one.

You will obtain a soft dough.

Wrap in parchment paper and refrigerate for 1 hour.

Roll the dough to 1/4 inch thickness and cut out as many cookies as you can with some cookie cutters.

Place the cookies one next to the other on some parchment paper on a baking sheet.

Bake to 350F for 10/12 min. Let the cookies cool down.

In a cup combine all the ingredients: coconut oil, tapioca starch, honey or maple syrup for babies under 12 months, vanilla.

If the icing is too liquid, add increment of 1 teaspoon of tapioca starch.

Decorate the cookies with the icing and as a topping you can use either coconut flakes or dried fruit. I used dried cranberries.