Soften the butter at room temperature using a whisk or hand mixer until it becomes smooth like mayonnaise.

Add sugar to the softened butter and mix well. Divide the sugar into 2–3 portions for easier blending.

Add the egg and vanilla extract to the mixture and blend thoroughly. Vanilla extract is optional.

Sift the all-purpose flour and almond flour together.

Mix the dry ingredients into the wet mixture using a spatula. Fold gently to minimize gluten formation for softer cookies.

Place the dough in a plastic wrap and refrigerate for 1 hour.

Roll out the dough to 0.5cm thickness using a rolling pin. Sprinkle flour occasionally to prevent sticking.

Cut out shapes using cookie cutters. If unavailable, use a cup or bottle cap as an alternative.

Bake the cookies in a preheated oven at 180°C (356°F) for 12 minutes.