Browned Butter and Cardamom Cookies

1/2 cup butter
1/ cup shortening
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground cardamom
1/8 teaspoon alt
3 eggs
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 cup butter
1 cup powdered sugar
1 tablespoon milk
1/8 teaspoon salt
milk (optional)

1. In a small saucepan cook and stir 1/2 cup butter over medium heat until melted. Continue cooking until butter turns light golden brown, stirring occasionally. Transfer to a small bowl. Cover and chill until slightly firm.
2. In a large mixing bowl beat chilled brown butter and the shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking soda, cream of tartar, cardamom, and 1/8 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 1 to 2 hours or until dough is easy to handle.
3. Preheat oven to 300 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet.
4. Bake for 12 to 14 minutes or until edges are set (do not let edges brown). Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.
5. For glaze, in a small saucepan cook and stir 1/4 cup butter over medium heat until melted. Continue cooking until butter turns a light golden brown, stirring occasionally. Transfer to a small mixing bowl. Beat in powdered sugar, the 1 tablespoon milk, and 1/8 teaspoon salt on low speed until smooth. If necessary, beat in additional milk until glace reaches drizzling consistency. Drizzle glaze over cookies. Let stand until glaze is set. Makes 46 cookies.
To store: Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.

Note: The dough was quite sticky and was much easier to handle after refrigerating overnight. Baking on parchment paper made it easy to remove the cookies from the pan.

Submitted by Rebecca W.