In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, cardamom, baking powder, and salt. Beat until combined. Add the eggs, 1/4 cup milk, and 1-1/2 teaspoons vanilla. Beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill for 2 hours or until easy to handle.

Preheat oven to 425 degree F. On a lightly floured surface roll half of the dough to an 1/8-inch thickness. Cut dough using 1-3/4-, 2-1/2-, and 4-inch flower-shape cookie cutters. (By rerolling the dough you should get about 12 to 15 cutouts of each size from each dough half.) Place cutouts 1 inch apart on ungreased cookie sheets. Bake for 5 minutes or until edges just start to brown. Remove and cool cookies on a wire rack.

For frosting, in a large mixing bowl stir together the powdered sugar, 1/3 cup milk, and 1 tablespoon vanilla. Add additional milk, 1 tablespoon at a time, until frosting is of a spreading consistency. Tint as desired with food coloring.

Spread cookies with frosting.* While still moist, stack cookies together, placing a 2-1/2-inch cookie in the center of a 4-inch cookie, and a 1-3/4-inch cookie in the center of the 2-1/2-inch cookie. Add sprinkles or colored sugar, if desired. Allow cookies to stand 1 to 2 hours to set before serving. Makes about 24 to 30 stacked cookies.

Store cookies unfrosted.