Cardamom Sugar Cookies

The warm flavor of cardamom spices up these classic sugar cookies. Tint the glaze to fit the season. —DARINA JURASEK SALMON ARM, BC PREP: 20 MIN. + CHILLING BAKE: 15 MIN./BATCH + COOLING MAKES: 31/2 DOZEN 1 cup butter, softened

³/₄ cup sugar

1 large egg, room temperature 11/2 tsp. vanilla extract

2 cups all-purpose flour

³/₄ tsp. ground cardamom

1/2 tsp. salt

1/₄ tsp. ground nutmeg

GLAZE

1 cup confectioners’ sugar 1 to 2 Tbsp. 2% milk

Coarse sugar and/or edible glitter

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and the nutmeg; gradually add to creamed mixture and mix well.

2. Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic and refrigerate for at least 3 hours.

3. Roll each disk directly onto parchment to 1/8-in. thickness. Cut with a floured 21/2-in. snowflakeshaped cookie cutter, leaving at least 2 in. between the cookies. Remove trimmings; repeat with remaining dough.

4. Place parchment with cookies on baking sheets. Bake at 325° until the edges are lightly browned, 12-15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.

5. In a bowl, combine confectioners’ sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely. 1 COOKIE 88 cal., 5g fat (3g sat. fat), 16mg chol., 65mg sod., 11g carb. (6g sugars, 0 fiber), 1g pro.