Ingredients
1 cup butter, softened3/4 cup sugar1 large egg, room temperature1-1/2 teaspoons vanilla extract2 cups all-purpose flour3/4 teaspoon ground cardamom1/2 teaspoon salt1/4 teaspoon ground nutmegGLAZE:1 cup confectioners’ sugar1 to 2 tablespoons 2% milkCoarse sugar and/or edible glitter
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well.
Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours.
Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed.
Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine confectioners’ sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.
