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1
Preheat the oven to 350 and position racks in the upper and lower thirds.
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2
Line 2 large baking sheets with parchment paper.
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3
In a medium bowl, mix the flour with the cinnamon, cardamom and salt.
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4
In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium-high speed until fluffy, about 2 minutes.
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5
Scrape down the side of the bowl.
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6
Add the egg and beat at medium speed until incorporated.
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7
Add half of the dry ingredients and beat at low speed until just incorporated.
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8
Beat in the remaining dry ingredients.
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9
Scrape the dough into a pastry bag fitted with a 1/2-inch star tip.
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10
Pipe the dough onto the baking sheets in 1 3/4-inch rosettes; you should have about 32.
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11
Refrigerate until chilled, about 20 minutes.
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12
For cakey cookies, bake the cookies for about 14 minutes, until the tops are dry; for crispier cookies, bake for about 16 minutes, until the edges are golden.
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13
Shift the sheets from top to bottom and front to back halfway through for even baking.
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14
Let the cookies cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
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15
In a saucepan, bring 2 inches of water to a simmer.
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16
In the bowl of a standing electric mixer, combine the egg white with the sugar, water, corn syrup and vanilla.
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17
Set the bowl over (but not in) the pan of simmering water and stir constantly, until the sugar is dissolved, about 4 minutes.
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18
Transfer the bowl to the mixer and whip the mixture at high speed until firm, glossy peaks form, about 5 minutes.
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19
Scrape the meringue into a piping bag fitted with a 1/4-inch star tip.
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20
Arrange half of the cookies flat side up.
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21
Pipe the meringue on top and close the sandwiches.
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22
Dust the cookies with confectioners' sugar.
