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1
To make the cookies, whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
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2
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
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3
Form dough into 2 balls, each on its own sheet of plastic wrap. Wrap and chill the dough until slightly firm, about 1 hour or up to 5 days. After chilling, I remove the first ball of dough.
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4
Put oven racks in the middle of the oven and preheat oven to 350u00b0F.
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5
Roll out on a floured surface to about 1/4-inch thickness and then cut out cookies with cookie cutters.
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6
Arranged about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
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7
Bake cookies until edges are golden, about 10 to 12 minutes total. Cool on sheets for 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
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8
To make the icing, whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved. Then add confectioner's sugar and enough additional milk to make a thick but pourable icing. Drizzle the espresso glaze over the cookies.
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9
Melt chocolate and then drizzle over the cookies.
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10
Let cookies stand on racks until icing sets, about 2 hours.
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11
Notes:
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12
Dough can be chilled for 5 days or wrapped in a double layer of plastic wrap and frozen for 1 month (thaw in the refrigerator just until ready to roll out).
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13
Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 1 week.
