Ingredients

• 3/4  cup butter, softened
• 3/4  cup sugar
• 1  tsp. ground cardamom
• 1/4  tsp. salt
• 1  Tbsp. milk
• 1  tsp. vanilla
• 2  cups all-purpose flour
• 3  to 4 Tbsp. coarse white or clear sugar (not pearl)
• 1  recipe Red Icing

Directions

1. Beat butter on medium to high speed 30 seconds. Add sugar, cardamom, and salt; beat until combined, scraping bowl. Beat in milk and vanilla. Beat in as much flour as you can; stir in any remaining. Divide dough in half; shape into two 8-inch logs. To form a square log, press logs flat on work surface. Roll logs in
coarse sugar. Wrap in plastic wrap. Chill 2 to 24 hours or until firm enough to slice.

2. Preheat oven to 375 degrees F. On cutting board, cut logs in 1/4-inch slices; place 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden. Cool on rack. Pipe Red Icing ribbons and bow. Makes 48 cookies.

3. Red icing: Beat 2 tablespoons softened butter on medium to high until fluffy. Beat in 1/2 cup powdered sugar; beat in 1 tablespoon milk and 1 teaspoon vanilla. Gradually beat in 1/2 cup powdered sugar. Add milk for piping consistency; tint red. Makes 1/3 cup.

4. Store cookies between sheets of waxed paper in container up to 1 week at room temperature. Freeze up to 3 months.

Note: Nutrition facts are given per cookie.