Cream butter and sugar until smooth. Add vanilla and cardamon.
Gradually add flour, stirring until well incorporated. This dough will be firm. Shape the dough into a log about 2 inches in diameter and wrap in plastic wrap. Chill in the refrigerator for at least two hours.
Line your baking sheets with parchment paper. Unwrap the dough and cut into 1/8 inch slices. Place cookies an inch apart.
Bake for 8-10 minutes or until golden brown. Leave the cookies on the baking sheets for 5 minutes and then transfer cookies to a wire rack to completely cool.