Orange cardamom cookies

I heard the f word today.  No not that one, or even fish.  Flurries.  It is going to snow tomorrow.  Well, flurry.  I am not ready for this.  But tradition has it, when it first snows, I make something with cardamom.  It makes me feel close to my NYC roots.  These came from my King Arthur Baking Sheet, Xmas cookie edition.  Light and flavorful, I think I am in love.  Joann is too.  There is an orange glaze for these, but I felt like it made them too sweet and the confectioner's sugar can be cloying.  Joann spooned on the glaze and shoved a few cookies in. I am in a rush to get to yoga, so I did not do as many batches as I should.  Instead I fit too many on a sheet and they baked together.  My cookies are ugly.  I know,  no need to whisper behind my back.

Dough
1 3/4 c flour
1/2 t baking powder
1/4 t soda
1 1/2 t cardamom
1/4 t salt
3/4 cup or 1 1/ sticks butter, at room temp
1 cup sugar
Zest from two small oranges (I used only one large, it was fine.)
2T orange juice
2 large eggs, at room temp

Glaze
1 c confectioners' sugar
2 T orange juice

Preheat oven to 350, and grease two cookie sheets
Whisk dry ingredients together except for the sugar.  Add the butter and sugar and zest to a mixer and mix until smooth.  Add the orange juice and eggs and mix until combined.  On low speed, add the flour mixture and beat until combined,

Use a 1 1/4" cookie scoop and ace balls about 2" apart on cookie sheet.  These suckers spread, so the mounds of uncooked dough should be smallish,  you get about 30 cookies from this recipe.  Flatten them out with your hand before placing in hour oven.  Bake for 14 to 16 minutes, until golden brown on edges and they are set.  Remove from the oven and let them cool for about five minutes on the sheet.  When you can remove them without breaking them, it is a good time to pry them off the sheet.

While the cookies are cooling, prepare the glaze.  Brush over cookies and allow to harden before storing.