First make the vanilla dough. In a bowl, cream the softened butter using a silicone spatula.

Sift in the powdered sugar and salt then fold until smooth. Add the egg yolk and vanilla and mix until fully incorporated.

Sift in the cake flour and almond flour and fold until just combined, careful not to overmix.

Bring the dough together and roll to 8mm thickness between two sheets of parchment. Once rolled out, refrigerate for 1 hour. In the meantime, make the chocolate dough.

In a separate bowl, cream the softened butter like you did earlier for the vanilla dough.

Sift in the powdered sugar, cocoa powder, and salt and fold until smooth. Add the egg yolk and mix until fully incorporated.

Sift in the cake flour and almond flour and fold until just combined, careful not to overmix.

Bring the dough together and roll to 8mm thickness between two sheets of parchment. Once rolled out, refrigerate for 1 hour.

Once the hour has passed for the vanilla dough, it is ready to be cut into shapes with a cookie cutter. Using a circle cutter of about 4.8cm diameter (about 2 inches), cut out 6 circles. Place the cookies onto a baking sheet lined with parchment paper or a silicone baking mat and set aside.

Bring the remaining scraps of dough together using plastic wrap and roll to 8mm thickness. Refrigerate while you prepare the chocolate cookies.

Prepare the chocolate cookies in a similar way, cutting 6 circles as well. Place them on the same parchment or baking mat as the vanilla circle cookies and set aside as well.

Bring the remaining scraps of chocolate dough together and roll to 8mm thickness as well. Refrigerate for 15 minutes.

Once the remaining doughs have chilled, cut out a grid of 2cm by 2cm squares (about .75 inch). Using the two flavored doughs, create a checkerboard pattern by placing the same colors opposite from each other diagonally. Repeat until you’ve used all the squares. (Alternatively, you can make 2 square logs of equal length for each flavor, both with a width of 2cm, creating four logs in total. If you do this method, place the logs in a checkerboard pattern with the same colors opposite from each other diagonally, using an egg white to glue the logs together. Chill the now 4cm wide log in the freezer for about 10 minutes before cutting 8mm thick slices, rotating after each cut.)

Place the checkerboard cookies on the same baking sheet as the other cookies. Refrigerate the whole tray for about 30 minutes while the oven heats to 340°F/170°C.

Bake the cookies for 15-20 minutes or until the edges are golden brown. Transfer to a cooling rack to let cool completely, and the butter cookies are done! 完成です！