Melt butter in 2-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 3-5 minutes or until butter just starts to turn golden brown. (Butter will get foamy and bubble.) Immediately remove from heat. Pour into bowl; refrigerate 30 minutes or until cooled.
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. Beat at low speed, 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 10-12 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.
- If dough is dry, add 1 to 2 tablespoons milk.
- Butter can be browned a day ahead and stored in container with tight-fitting lid in refrigerator.
- 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.
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