Mix cake flour and almond flour with a whisk, or sift them together.
Bring the butter to room temperature or microwave it. Stir in the powdered sugar gradually.
Add egg yolk and mix.
Add the cake flour and almond flour, and bring the mixture together into one dough. Wrap with plastic film and rest for more than 1 hour.
Cut-out cookies: Roll out the dough into 5 mm thickness, and cut with a cookie cutter.
Icebox cookies: Shape the dough into a bar, and freeze it to harden. Slice into 5 mm thickness with a knife.
Bake in a preheated oven at 340F/170C for 17 minutes.
Cocoa flavor: Reduce the cake flour by 20 g, and add 20 g of cocoa powder.
You may divide the dough made at step 3 into two, and make two kinds of dough so you can enjoy the plain, cocoa and mixed flavored cookies.
You could bake 50 cookies from the dough depending on the size of the cutter.
I used the cutters that children would love.
Financiers (Recipe ID: 1055213)
I baked this financier with extra egg whites from this recipe.
Story Behind this Recipe
This cookie is good for a gift or taking to a party. I made this recipe because I bought the cookie cutter I had my eye on for while. I usually keep extra egg white in the refrigerator and make financiers (Recipe ID: 1055213) later.
Don't take too much time to mix and knead the dough through Steps 1-4. Mixing and kneading in a short time makes the cookie crispy and melting. I recommend to make icebox cookies from the remaining dough after cutting out with a cookie cutter, because you don't waste any dough and you will enjoy different shapes of cookies.