- 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.
- 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.
From the Test Kitchen
Store cookies between sheets of waxed paper in container up to 1 week at room temperature. Freeze up to 3 months.
Nutrition facts are given per cookie.
- Beat butter on medium to high until fluffy. Beat in 1/2 cup of the powdered sugar; beat in milk and vanilla. Gradually beat in remaining powdered sugar. Add milk for piping consistency; tint red. Makes 1/3 cup.
Nutrition Facts (Spice Packages)
- Per serving:
- 67 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 8 mg chol.,
- 35 mg sodium,
- 9 g carb.,
- 0 g fiber,
- 5 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet