|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Ground cardamom||1 1⁄2 Teaspoon|
|Unsalted butter||12 Tablespoon, diced (1 1/2 Sticks)|
|Confectioners sugar||1 Cup (16 tbs) (1 Scant Cup)|
|Vanilla extract||1⁄2 Teaspoon|
|For glace icing with cognac|
|Confectioners sugar||2⁄3 Cup (10.67 tbs)|
Sift the flour, salt, baking powder and cardamom into a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Sift the confectioners' sugar over, then gently stir in.
Sprinkle the vanilla extract over, then press the ingredients together to make a smooth dough.
Cover and chill for at least 3 hours.
Roll out the dough on a lightly floured surface, using a lightly floured rolling pin, to about 1/4 inch thick.
Cut into rounds with a floured 2-inch fluted cutter.
Transfer to baking sheets, leaving about 1/2 inch space around each.
Bake in a preheated 375° oven for about 12 minutes until lightly golden.
Leave to set on the baking sheets for a few minutes, then transfer the cookies to a wire rack and leave to cool.
Sift the confectioners' sugar and mix to a smooth consistency with about 1 tablespoon cold water and the Cognac.
Spread a thin layer of glace icing over the tops of half of the cookies.
Leave to set.