Disclaimer: My sister, Rachel, is famous for making these cookies around the holidays. But this is a pretty cool recipe, so I thought I'd share it for Mel's Cookie Exchange.
Yield: About 4 dozen 2″ cookies
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 2 teaspoons cardamom
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 tablespoons water
In a large mixing bowl, combine flour, sea salt and cardamom.
Separately, whisk together the butter and sugar, either by hand or with an electric mixer. When the mix has been creamed, beat in the egg and vanilla.
Fold the dry ingredients into the wet until thoroughly combined. Knead, if necessary, to mix ingredients.
Separate into two balls and freeze for about one half hour, but be careful to not freeze the dough entirely.
Preheat oven to 325 degrees.
Remove dough from freezer, and let stand a few minutes.
On a floured surface, roll the dough to a thickness of 1/8″.
Grease a large baking sheet and keep it on hand.
Dip your cookie cutter into the flour and cut the cookies. Arrange on baking sheet.
Bake for 12-15 minutes, checking after about ten minutes to make sure they’re not browning.
While the cookies are baking, prepare the glaze by whisking the water into the powdered sugar until fully incorporated. Set aside until ready to use.
Allow the cookies to cool before brushing the glaze on. Once the glaze is on, sprinkle with desired toppings and let the cookies sit for a few minutes. Enjoy!