Melt butter in 2-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). (Butter will get foamy and bubble.) Immediately remove from heat. Pour into bowl; refrigerate until cooled (30 minutes).
Heat oven to 350°F. Combine cooled browned butter and sugar in large bowl; beat at medium speed until well mixed. Add egg yolk, vanilla and cardamom; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour, until mixture is no longer crumbly and forms a dough.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies puff and start to turn light golden brown. (Cookies will have cracks in them.)
Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.
Recipe Tip
If dough is dry, add 1 to 2 tablespoons milk.
Recipe Tip
Butter can be browned a day ahead and stored in container with tight-fitting lid in refrigerator.
Recipe Tip
Cardamom is a strong spice and only a little is needed for flavor. If you love the taste of cardamom, increase the amount in this recipe to 3/4 teaspoon or mix 1/2 teaspoon ground cardamom with the powdered sugar.

 

Recipe by Land O' Lakes