Cardamom Sugar Cookies with Spiced Orange Glaze

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 sticks unsalted butter at room temperature
• 3/4 cup cane sugar
• 1 large egg
• 1/2 teaspoon ground cardamom
• 1 teaspoon vanilla
• Edible flower petals
• Juice of one orange
• 2-3 tablespoons Cointreau
• 2 cups powdered sugar, sifted
• Sanding sugar, optional
• Zest of one orange, optional

In a medium bowl, whisk together flour and salt. Set aside. In a stand mixer, beat butter and sugar at high speed until combined. Add the egg, cardamom and vanilla and beat until just combined. Reduce speed to low and slowly add the flour and salt mixture, stirring until just combined.

Remove the dough from the mixer and divide in half. Form two disks, wrap each in plastic, and refrigerate at least 1 hour.

Preheat oven to 350 F. On a floured work surface, roll each disk to a 1/4-inch thickness. Using a 2-inch round cutter, cut out cookies and place 1 inch apart on a parchment-lined baking sheet. Gently press edible flower petals into each cookie. Place baking sheets in the refrigerator and chill 20 minutes.

Bake 15-20 minutes or until golden brown, rotating pans halfway through. Transfer baked cookies to a cooling rack to cool completely.

While the cookies are baking, make the glaze. In a small saucepan, heat the orange juice over medium-high heat. Add the Cointreau and reduce for 5 minutes. Whisk in the powdered sugar until smooth. The glaze should be thick enough to coat the back of a spoon; add small amounts of additional powdered sugar if extra thickening is needed.

Spoon a small amount of glaze onto each cookie, making sure the flower petals show through. Cookies may be served immediately, or after the glaze has set. Store refrigerated in an airtight container.

Optional: Combine sanding sugar and orange zest, and sprinkle on top of each cookie before the glaze has set.