Step 1

Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, cream the butter and shortening together on medium speed for 1-2 minutes.

Step 2

Add the confectioners' sugar, vanilla, cardamom, and salt. Beat on medium-low speed just until combined.

Step 3

Add the flour and beat on the lowest speed just until no visible streaks of flour remain.

Step 4

Shape the dough into a ball and flatten into a disk. Wrap the disk tightly in plastic wrap and refrigerate for 30-60 minutes, until the dough is firm enough to roll out.

Step 5

Preheat the oven to 350°F. Line 3 baking sheets with parchment paper or a silicone mat.

Step 6

Lightly flour the work surface and roll the dough to a little less than 1/2-inch thickness. Use cookie cutters to cut desired shapes. (I used 1 and 1/2-inch fluted round cookie cutters.)

Step 7

Place the cookies 1 inch apart on the baking sheets. Refrigerate for 30 minutes.

Step 8

Bake 1 sheet at a time for 8-10 minutes, until lightly browned around the edges and center is just set.

Step 9

Cool cookies on the pan for 5 minutes then transfer to a wire rack to cool completely.