A hint of ground cardamom gives these cookies a certain snap. Roll out the dough and cut it into decorative shapes for classic Christmas cookies, or form the dough into logs, chill the logs and slice to make an easier round cookie. The frosting gives the cookies a perfect finish. 
(Makes 4 dozen)
For the Cookies:

3 cups flour

1 teaspoon baking powder
1/2 teaspoon salt

1/2 teaspoon ground cardamom

12 ounces (1 1/2 sticks) butter

1 1/2 cups sugar

4 teaspoons vanilla

2 large eggs
For the Frosting:
1/4 cup butter

2 tablespoons milk

1 teaspoon vanilla extract

2 1/2 cups powdered sugar

1.) In a medium-sized mixing bowl whisk together flour, baking powder, and cardamom.

2.) In a large mixing bowl, cream butter, sugar, and vanilla, then add eggs one at a time, beating well after each addition. Add flour mixture all at once to butter mixture and stir just until mixture is combined.

3.) Divide dough into 2 parts, shape each part into a 6-inch log, wrap in plastic wrap and refrigerate. Keep dough chilled for at least 30- 40 minutes or, if you wish, for several days.

4.) Preheat oven to 375, and line baking sheets with parchment. Sliced chilled dough logs into 24 slices, about 1/4-inch thick and cut with sharp cookie cutters. Bake in preheated oven 12-14 minutes, or until tops are set and cookies are just beginning to brown around the edges.

5.) Cool cookies on a rack and decorate with powdered sugar frosting.