SWEDISH CHRISTMAS COOKIES

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth.
• Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough.
• Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs.
• Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated.
• Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
• Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.