Whisk together the flour, cardamom and salt. Set aside.
Place the butter and sugar in large bowl of an electric stand mixer, and beat until light in color. Add the eggs and vanilla, beat to combine.
Put the mixer on low speed, and gradually add your flour mixture. Beat until the dough pulls away from the side of the bowl.
Divide the dough in half, cover in plastic wrap, and refrigerate for an hour.
Preheat oven to 375 degrees.
When ready to roll, dust the counter and surface of the dough lightly with flour or confectioners' sugar. Roll the dough to ¼-inch thickness. Move the dough around, and check underneath frequently to make sure it is not sticking.
The dough is extremely forgiving. You can piece together scraps of dough to re-roll it numerous times without compromising the quality. If the dough has warmed too much during rolling, place a cold cookie sheet on top for 10 minutes to chill, or place it back in the fridge for a few minutes.
Cut cookies into desired shape, and place at least one-inch apart on a baking sheet lined with parchment or a silicone baking mat.
Bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for two minutes after removal from oven, then move to cool completely on a wire rack.
Frost with royal icing, and let dry at least eight hours before covering. Once dry, these cookies will hold for two to three weeks at room temperature if sealed in an airtight container or individually wrapped.
ChefAlina.com