Cardamom Sugar Stars and Autumn Leaves

... and one Gnome and Bear for Brent.

 
 CARDAMOM SUGAR STARS AND AUTUMN LEAVES
-Adapted from Cooking Pleasures (Dec.07/Jan08) magazine
-Makes about 35 cookies (depends on thickness and size of cookies)

Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
1 teaspoon ground cardamom
1 egg
1/2 tablespoon vanilla extract (optional)

Spice Mixture
1/8 cup sugar or sparkling sugar
1/4 teaspoon ground cardamom
1 dash salt

Steps:

1. Whisk flour, baking powder and 1/4 teaspoon salt in medium bowl.
2. Beat 1 cup sugar, butter and 1 teaspoon cardamom in large mixing bowl at medium speed 3 to 4 minutes or until light and fluffy.
3. Beat in egg and vanilla. 
4. At low speed, beat in flour mixture just until blended.
5. Knead dough just until smooth.  (I didn't need to knead the dough as it was fairly well combined.  I just gathered the dough.) Divide dough into 2 pieces; shape each into flat round discs. Cover and refridgerate until firm enough to roll, overnight or up to 2 days.
6. Heat oven to 350 degrees F.  Line baking sheets with parchment paper. Clear enough space in refrigerator for baking sheets.
   
7. Combine all spice mixture ingredients in small bowl and set aside.
   
8. Remove both dough pieces from the refrigerator; let stand at room temperature until able to roll but still firm.  (The dough softens fairly quickly and continues to soften once you start rolling it out.  I didn't have to wait for the dough to warm up before rolling.)
9. Roll between two pieces of parchment paper (or one piece folded in half) to 1/8-inch thickness.  Turn dough over once or twice while rolling to check for deep wrinkles; if necessary, peel off and smooth paper over dough before continuing to roll.) (Rolling dough between sheets of parchment paper or plastic wrap eliminates the need to use extra flour, ensuring perfectly crisp but tender cookies, and it keeps you kitchen surfaces flour-free.)
10. Using cookie cutters of your choice, cut out dough.  (Dip cookie cutters in flour as necessary to prevent sticking.) 
11. Place cut-out dough on baking sheet (on top of lined parchment paper) and refrigerate for at least 5 minutes. 
12. Remove scraps of dough between cookies with point of knife. (If dough gets too soft at any time, refrigerate until firm.) Press dough scraps together gently and reroll.
13. Repeat with rest of dough.
    
14. Once cut-out dough has been chilled, sprinkle spice mixture liberally over cookies. (You do not need to remove the cookies from the parchment paper or baking sheet.)
15. Bake 8 to 10 minutes or until pale golden brown at edges.  (My cookies took exactly 8 minutes each time.)  
16. Slide cookies with parchment paper onto wire racks, waiting a minute or two if necessary to let cookies firm up before moving. (If you do not have a wire rack, after waiting two minutes for cookies to firm, flip cookies face down to cool.) Let cookies cool completely.

Cookies can be made 1 month ahead.  Store in an airtight container.