Cardamom-Orange Sugar Cookies

Ingredients

• 2.5 cups flour 
• 1 large eggs room temperature
• 1.3 teaspoons ground cardamom 
• 1.5 teaspoons orange zest finely grated
• 1 serving sugar raw
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1.5 cups butter unsalted room temperature (3 sticks)
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• blender

Directions

1. Whisk flour, cardamom, and 1/2 teaspoonsalt in medium bowl to blend. Usingelectric mixer, beat butter in large bowluntil creamy, about 2 minutes. Graduallyadd 1 cup plus 2 tablespoons sugar; beatuntil light and fluffy, about 3 minutes. Beatin finely grated orange peel and vanilla.
2. Add egg; beat to blend.
3. Add 1/3 of flourmixture; beat on low speed just to blend.
4. Add remaining flour in 2 additions, beatingon low speed just until blended. Refrigerateuntil firm enough to shape, about 1 hour.
5. Divide dough in half. Form each halfinto ball. Flatten into disks and wrap inplastic. Chill until firm enough to roll out,about 45 minutes. DO AHEAD: Dough can beprepared 1 day ahead. Keep refrigerated.
6. Let chilled dough stand at roomtemperature until soft enough to roll out,about 15 minutes.
7. Position 1 rack in top third and 1rack in bottom third of oven; preheat to350°F. Line 2 large baking sheets withparchment paper.
8. Roll out 1 dough disk onlightly floured surface to generous 1/8-inchthickness.
9. Cut out cookies using festivecookie cutters. Carefully transfer cookiesto prepared baking sheets, spacing 1 inchapart.
10. Sprinkle with raw sugar. Gatherdough scraps into ball. Flatten, cover,and freeze dough until firm enough toroll out again, about 10 minutes.
11. Bake cookies until light golden brown,about 16 minutes, rotating sheets halfwaythrough baking for even cooking. Carefullyslide parchment paper with cookies ontoracks to cool completely.
12. Let baking sheetscool completely, then repeat process withremaining dough, lining sheets with freshparchment between batches. DO AHEAD: Cookies can be made 3 days ahead.Store cookies in airtight containers atroom temperature.
13. * Also called turbinado or demerara sugar;available at most supermarkets and atnatural foods stores.
14. For cookies with a moreclassic holiday look, make a quick glazeby mixing powdered sugar with a bit ofmilk.
15. Spread the glaze on the cookies, thensprinkle with colored sugar or top withsmall candies. To add even more color, tintthe glaze with food coloring.
16. Bon Appétit