Cookies

1. In a medium bowl, whisk together the flour, orange zest, cardamom, baking powder, and salt. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for 4 to 5 minutes, scraping down the bowl occasionally, until light and fluffy.
3. Reduce the speed to low and add the eggs one at a time, letting each blend in completely before adding the next. Add the vanilla and almond extracts and scrape down the bowl. (Don’t worry if the mixture looks curdled. It will come together once you add the dry ingredients.)
4. With the mixer on low, slowly add the dry ingredients, then beat on medium until smooth. The dough will be soft and sticky.
5. Shape the dough into a disk, wrap it in plastic, and chill for at least 1 hour or up to overnight, until firm enough to roll.
6. On a lightly floured counter, roll the dough to ¼" thick and cut out snowflakes in various sizes. Place the cookies closely on parchment-lined baking sheets and freeze for at least 30+ minutes.
7. Preheat the oven to 350°F.
8. Place cookies on lined baking sheets at least 1" apart. (Bake smaller cookies together and larger cookies together on separate baking sheets as larger cookies may take longer to bake.)
9. Bake for 12 to 15 minutes, depending on size, until the edges just begin to brown. Cool completely on a wire rack.

Glaze and topping

1. While the cookies cool, sift the powdered sugar and cardamom into a bowl. Whisk in the reserved orange juice and extract until the glaze is smooth and falls from the whisk in a ribbon. If it’s too thick, add water 1 teaspoon at a time. If it’s too thin, add more powdered sugar.
2. In a shallow dish, stir together the coconut and sparkling sugar.
3. Dip the top of each cooled cookie in the glaze, let the excess drip off, then dip it into the coconut mixture. Set on a wire rack until the glaze is firm, at least 1 hour.