1/2 lb or 1 cup butter
3/4 cup sugar
1 egg yolk
1 tablespoon vanilla
1 1/2 teaspoon ground cardamom
2 cups flour
1/4 - 1/2 cup powdered sugar
1. Melt butter in 2-quart size saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden brown (~5-7 minutes). Butter will get foamy and bubble. Immediately remove from heat. Pour into bowl and refrigerate until cool 30 minutes.
2. Heat oven to 350 degrees. Combine cooled butter and sugar with mixer on medium speed until well mixed. Add egg yolk, vanilla and cardamom, continue beating until well combined.
3. Reduce speed to low and add flour in small batches - mix until mixture no longer crumbly and forms a dough
4. Shape dough into 2-inch balls. Place 1-inch apart on ungreased cookie sheets. bake for 10-12 minutes or until cookie puffs and start to turn golden-brown (cookies will have cracks on them).
5. Immediately remove from cookie sheets and cool for minute.
6. Instead of rolling the cookies in powdered sugar as the original recipe suggested, I sift the powdered sugar over the plate of cookies once the cookies have cooled about 5-10 minutes.
*Browned butter can be made up ahead of time.
*If dough is dry add 1-2 Tablespoons of milk
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