Cardamom Cane Sugar Cutouts

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 hour 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-inch thickness. Cut into shapes and place on prepared baking sheets.

Bake until bottoms just begin to brown, 8 to 10 minutes. Cool cookies on pan 3 to 4 minutes. 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.

Store in airtight container for up to 1 week.

*Use large, granular-type cane sugars; in particular, large crystal Turbinado sugar or Demerara work well.
**Cardamom can be found in the spice section of most grocery stores.