In a medium mixing bowl stir together the flour, baking powder, nutmeg, and cardamom; set aside. In a small mixing bowl beat the eggs with an electric mixer on high speed about 4 minutes or until thick and lemon-colored. Using medium speed, gradually beat in the sugar.
Beat in the cooled butter and the vanilla. Add flour mixture; beat on low speed until combined.
Heat electric pizzelle iron according to manufacturers directions. (Or, heat pizzelle iron on range top over medium heat until a drop of water sizzles on the grid. Reduce heat to medium-low.)
For each pizzelle, place a slightly rounded tablespoon of batter on pizzelle iron, slightly off-center toward back of grid. Close lid. Bake according to manufacturers directions. (For a nonelectric iron, bake about 2 minutes or until golden brown, turning once.) Turn pizzelles out onto a paper towel to cool. Repeat with remaining batter. Makes 18 pizzelles.