• In a bowl cream together butter, powdered sugar, vanilla bean paste, and cardamom until light and fluffy. Around 2-3 minutes.
• Add egg yolk and continue to mix until no trace of egg remains.
• Add the flour, cornstarch, and salt and mix to combine on low speed or by hand with a spatula. Do not overmix.
• Wrap the dough in plastic wrap and refrigerate for at least an hour. The dough will last 2 days in the fridge.
• When ready to bake, remove the dough from the fridge for 20-30 minutes to soften slightly.
• Preheat the oven to 350*F.
• On a floured work surface and with a floured rolling pin, roll the dough out to a ¼ inch thickness.
• Using a cookie cutter, I used a 4 inch Christmas tree shape, cut out shapes. *SEE notes*
• Gently press the leftover dough together, being careful not to add too much flour and continue to cut out shapes until all the dough is cut.
• Using a spatula, transfer the cut out cookies to a parchment lined baking sheet.
• Bake for 9-10 minutes or until the outer edges of the cookies are barely golden.
• Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to continue to cool.

Vanilla Bean Cardamom Glaze

• Combine all of the glaze ingredients in a bowl. Whisk until smooth and the consistency of maple syrup.
• If the glaze is too thick add a teaspoon of milk until it is thin enough to pour.
• Spoon glaze on top of the cookies that are on top of a wire rack with a baking sheet underneath to catch the drips. Use the spoon to gently smooth the top of the glaze.
• Optional: I used edible rainbow glitter on top of the glaze and small silver star sprinkles to decorate the cookies while the glaze was still wet.
• Cookies are ready to enjoy once the glaze hardens, this will take 20-30 minutes. They will stay fresh for a week in a covered container on the counter.
• Enjoy!