For the shortbread cookies:

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

1/4 cup granulated sugar

2 cups all-purpose flour

1/2 teaspoon ground cardamom

1/4 teaspoon salt

1 teaspoon vanilla extract

For the orange glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed orange juice

1/2 teaspoon orange zest

1/2 teaspoon vanilla extract

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat together the softened butter, powdered sugar, and granulated sugar until light and creamy.
Add the vanilla extract to the mixture. Sift in the flour, ground cardamom, and salt. Mix until a soft dough forms.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to shape the dough.
Place the cookies on the prepared baking sheet and bake for 12-15 minutes or until the edges are lightly golden.
Let the cookies cool completely on a wire rack.
For the glaze, whisk together powdered sugar, orange juice, orange zest, and vanilla extract until smooth.
Drizzle or spread the glaze over the cooled cookies and let it set before serving.

You can add finely chopped pistachios or almonds to the dough for added texture and flavor.

Spice it up by increasing the cardamom or adding other spices like cinnamon or nutmeg.

For a fun twist, decorate the cookies with colorful sprinkles before baking.

Drizzle melted chocolate over the glazed cookies for a rich finish.

Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.