Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Shortbread Snowflakes 3.0 (25) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 5, 2020 Print Share Share Tweet Pin Email Servings: 36 Yield: 3 dozen Cardamom gives these cookies a citrusy fragrance and flavor. Ingredients 3 ½ cups all-purpose flour ¼ teaspoon salt 2 teaspoons ground cardamom 1 ½ cups (3 sticks) unsalted butter, softened 1 cup granulated sugar 1 teaspoon pure vanilla extract Sanding sugar, for sprinkling Directions Whisk flour, salt, and cardamom in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in vanilla. Reduce speed to low, and gradually mix in flour mixture. Press the dough into a 10-by-15-inch rimmed baking sheet. Press parchment paper onto surface, and smooth top. Remove parchment; wrap sheet in plastic. Refrigerate 30 minutes. Preheat oven to 350 degrees. Using snowflake-shape cutters, cut out cookies, and arrange by size on baking sheets lined with parchment paper. Refrigerate 15 minutes. Sprinkle with sanding sugar. Bake until golden, 18 to 20 minutes. Let cool on sheets on wire racks. Cook's Notes Cookies can be stored in airtight containers at room temperature up to 1 week. Print