Preheat oven to 350 degrees.
Line a sheet pan with parchment paper. Set aside.
In a medium bowl, combine flour, almond flour, cinnamon, and baking powder. Set aside.
In the bowl of a stand mixer, beat butter and sugar until creamy, about 3-5 minutes.
Beat in egg and vanilla.
Stir in dry ingredients. Dough will be a little sticky.
Divide in 2.
Flatten each half of dough into a disc.
Wrap tightly with plastic wrap.
Refrigerate at least 1 hour.
Working with one disc at a time, on a floured surface, roll dough out to 1/4".
Cut out with 2" cookie cutter.
Using a 1/2" cutter, cut shape in center of half of cookies.
Place on prepared baking sheet.
Bake for 12-14 minutes, until just starting to show color.
Remove from oven and let cool for 5 minutes on sheet pan.
Remove to cooling rack to finish cooling.
When cool, flip over the whole cookies and spoon 1 teaspoon of apple butter on each.
Sift a little powdered sugar on tops of the cookies with cut outs and place on top of apple butter.