Cream softened butter in a bowl, then mix in powdered sugar. Use a sieve for powdered sugar if clumps are present.

Add egg yolk and mix briefly. Incorporate vanilla extract, then sift in cake flour and almond flour. Combine into a dough.

Wrap the dough in plastic and refrigerate for 30 minutes to 1 hour.

Roll out the dough to 0.3–0.5cm thickness and cut into desired shapes using cookie cutters.

Bake cookies at 170°C (340°F) for 13–16 minutes until golden brown.

Prepare icing by mixing lemon juice, powdered sugar, and food coloring. Adjust consistency with lemon juice or milk.