1 cup unsalted butter
1/2 cup sugar
1 small egg
1/4 tsp vanilla
1/8 tsp ground cardamom*
1/8 tsp salt
2 cups flour

In a stand mixer or in food processor cream butter and sugar.  Add egg and vanilla and mix.  Sift or mix flour with salt and ground cardamom* and add to butter and egg mixture; the dough will be quite stiff.  Roll pieces of dough into a grape sized ball and press evenly into each cookie mold - the 2.25" tartlette molds are a good size.  I used our tart tamper, #4650, to help in the molding of the cookie.  It is important to press the cookie to an even thickness across the bottoms and up the sides of the mold.  Place filled molds on tray and bake at 350°F to 375°F for about 10 minutes, until lightly golden.  Cool in molds on cookie rack about 10 minutes, then turn over mold and give it a sharp little knock on bottom to release the cookie. Makes about 4 dozen cookies.  

For a more delicate cardamom flavor, you can open the whole cardamom pods and remove the seeds, then crush them slightly and toss the seeds into the container in which you store the cookies.  My Scandinavian mother always did this, and she used the seeds from about 6 pods for this recipe.  The cookies absorb a subtle cardamom flavor after about two days.  These cookies freeze well.