Cardamom Cane Sugar Cutouts

Makes 3-4 dozen

Cookies
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup natural (raw) cane sugar*
2 large egg yolks
4 cups all-purpose flour
3 to 4 tablespoons pre-ground cardamom or
    2 to 3 tablespoons freshly ground cardamom seed**
1/2 teaspoon salt
1 tablespoon lemon or orange zest (about 1 large lemon
    or small orange), freshly grated, optional

Decorating Icing
6 tablespoons (3/4 stick) unsalted butter, softened
3 cups confectioners’ sugar
Pinch salt
3/4 teaspoon pure vanilla extract
2 to 3 tablespoons lime, orange or lemon juice,
    at room temperature
Additional colored sanding sugar, optional, for decorating

*Use large, granular-type cane sugars; in particular, large crystal Turbinado sugar or Demerara work well.

**Cardamom can be found in the spice section of most grocery stores.

In a medium bowl, combine butter and sugar; cream together until light and fluffy. Beat in egg yolks. Add flour, cardamom, salt and zest; blend until dough comes is evenly mixed. Adjust cardamom to taste.

Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hour or overnight.

Preheat oven to 350°F and line baking sheets with parchment paper or butter them.

Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-inch thickness. Cut into shapes and place on prepared baking sheets.

Bake until bottoms just begin to brown, 8 to 10 minutes. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough.

For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board. Used with permission.