0 1.5c(3 sticks) unsalted butter, softened 1cnatural (raw) cane sugar* 2large Egg yolks 4call-purpose flour 3to 4 Tbsp. pre-ground cardamom or 2 to 3 Tbsp. freshly ground cardamom seed** 1tsp. salt 1Tbsp. lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional 0For Icing: 6Tbsp. (3/4 stick) unsalted butter, softened 3cconfectioners’ sugar 0pinchsalt 3tsp. pure vanilla extract 2to 3 Tbsp. lime, orange or lemon juice, at room temperature 0Additional colored sanding sugar, optional, for decorating 1.5c(3 sticks) unsalted butter, softened 1cnatural (raw) cane sugar* 2large Egg yolks 4call-purpose flour 3to 4 Tbsp. pre-ground cardamom or 2 to 3 Tbsp. freshly ground cardamom seed** 1tsp. salt 1Tbsp. lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional 0For Icing: 6Tbsp. (3/4 stick) unsalted butter, softened 3cconfectioners’ sugar 0pinchsalt 3tsp. pure vanilla extract 2to 3 Tbsp. lime, orange or lemon juice, at room temperature 0Additional colored sanding sugar, optional, for decorating In a medium bowl, combine butter and sugar; cream together until light and fluffy. Beat in egg yolks. Add flour, cardamom, salt and zest; blend until dough is evenly mixed. Adjust cardamom to taste. Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hr. or overnight. Preheat oven to 350°F and line baking sheets with parchment paper or butter them. Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-in. thickness. Cut into shapes and place on prepared baking sheets. Bake until bottoms just begin to brown, 8 to 10 min. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough. For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired.