Ingredients:
1 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
3 1/2 cups flour — sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 cup coconut flakes
Sugar Icing:
2 tablespoons water
1 teaspoon vanilla
2 cups confectioner’s sugar — sifted
Directions:
Cream butter or margarine with granulated sugar and brown sugar until light in medium-size bowl; beat in eggs, 1 at a time; stir in vanilla. Gradually sift flour, baking powder, salt, and cardamom into creamed mixture, blending well; chill dough 1 hour, or until firm.
Roll out, about 1/4 at a time, to 1/8 inch thickness on floured pastry cloth or board. Cut with floured tree-shape cutter; place on ungreased cooky sheets. Bake in hot oven (400 F.) 8 to 10 minutes, or until firm. Cool completely on wire racks; frost with Sugar Icing, then sprinkle with coconut.
Sugar Icing: Stir water and vanilla into confectioners’ powder sugar until smooth and thick enough to spread easily. If icing hardens, stir in a drop or two of water.
Makes 4 dozen.