Crisp Button Cookies

Directions

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and cardamom; gradually beat into creamed mixture. If desired, divide dough into portions; tint with food coloring. Refrigerate, covered, 2 hours or until easy to handle.
2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. With the top of a 1/4-cup measuring cup dipped in flour, press an indented edge into each cookie. Using a plastic straw, cut out four holes near the center of the cookie.
3. Bake 10-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Lace licorice through the holes in each button; trim licorice.