This recipe can be easily doubled if desired. I will often double it, and then divide the dough into four equal portions and make the different shortbread cookie variations (which you can find elsewhere on this site) for a nice variety for the holidays. —Food52
Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, powdered sugar, and orange zest until pale and fluffy – about 5 minutes.
Scrape down the sides of your bowl and add in the vanilla; Beat until combined.
In a small bowl, whisk together all purpose flour, rice flour, cardamom, and salt. Add the dry ingredients to the wet in two additions, beating on medium until combined and the dough begins to pull away from the sides of the bowl.
Divide your dough into two parts. Shape each part into a disc and wrap with plastic wrap. Allow the dough to chill for 30 minutes.
Remove dough from fridge and allow to warm up for five minutes at room temperature. LIghtly flour a dry, cool work surface and use a rolling pin to roll your chilled dough out to ¼ inch thickness.
Take a star cookie cutter or mitten cookie cutter or whatever shape you like, and cut out your shapes. Place the cookie cut outs onto a parchment lined baking sheet, leaving 1 inch in between each cookie.
Bake at 350F for 9-10 minutes or until the edges are a light golden brown colour. Remove from the oven and allow to cool completely.
Once cooled, drizzle white chocolate over your shortbread starts. If you made mittens, simply dip the bottom in the white chocolate and allow the excess to run off. Place them back on the sheet of parchment. Sprinkle the white chocolate dipped edge with more orange zest.
Allow the chocolate to set for thirty minutes at room temperature before serving or place the slices in the fridge for a few minutes to speed up the process.