In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, cream together butter and sugar until fluffy and light in color. Add egg through cardamom and mix well.
Slowly, add flour mixture until fully combined.
Form cookie dough into a log about 12-14 inches long and wrap tightly in plastic wrap. Dough will be very soft. My best advice is to pour it onto the plastic wrap along an edge and then wrap it up, forming the log as you go. It might have a lot of bumps and this is ok, as it starts to harden, you can roll it on the counter or another hard surface to make a perfect circle.
Place in the refrigerator for a minimum of 2 hours but up to 5 days. If freezing, double wrap with plastic wrap and then aluminum foil.
When ready to bake (thaw if frozen), preheat oven to 375 degrees. Cut cookie dough into 1/4 inch disks and place on a parchment paper lined cookie sheet about 2 inches apart. Cookies will spread, so make sure they have some room.
Bake for 9-12 minutes, or until tops are lightly browned and puffy. Allow to cool for 5 minutes before moving to a cooling rack. Cooking times vary based on your oven, so watch them closely and remove when centers are tracky and shiny.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.