Recipe: Vanilla Sugar Cookies

The elusive hit of cardamom in these otherwise innocent-tasting sugar cookies gives them a compelling quality that keeps folks going back for more. We got the idea from reading the ingredients label on one of those pink frosted sugar cookies that show up so often at Seattle espresso stands. Minus the off-putting pink, they are downright delectable. The dough for these cookies can be shaped into logs then chilled and sliced, or it can be rolled out like other sugar cookies to be cut out into snowflake patterns. Be sure to pipe or spread on the vanilla frosting; these cookies really come to life when they're frosted.

Makes 4 dozen

For the cookies:

3 cups all-purpose, unbleached flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cardamom, optional

1 ½ cups (3 sticks) unsalted butter

1 ½ cups sugar

1 tablespoon vanilla extract

2 large eggs

For the vanilla frosting:

1/2 cup whipping cream

1/2 cup (1 stick) butter, cut into bits

1 teaspoon vanilla extract

5 cups powdered sugar

1. To make the cookies, in one mixing bowl whisk together flour, baking powder, salt and cardamom; set aside. In a separate 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.

2. Divide dough into 2 parts. If you are planning to roll the dough to cut it with cookie cutters, press each piece of dough into a disk; if you prefer to slice and bake the dough, form each piece into a 6-inch log, wrap in plastic wrap and refrigerate. Chill the dough for at least 30- 40 minutes or, if you wish, for several days.

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

4. To make the frosting, warm the cream in a saucepan over medium heat and stir in the butter and the vanilla extract. Measure the powdered sugar into a large mixing bowl and stir in the cream and butter mixture; continue stirring until the frosting is smooth and spreadable. Pipe or spread the frosting onto smooth sugar cookies.

From Greg Atkinson