Begin by grinding whole cardamom pods into a fine powder if using. Cream together butter and powdered sugar until light and fluffy, then blend in flour and cardamom to form a smooth dough without overworking.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes to maintain shape during baking.

Preheat oven to 325°F (163°C). Roll out chilled dough to ½ inch thick, cut shapes with cookie cutters, and freeze for 10-15 minutes before baking.

Bake cookies on a parchment-lined baking sheet for 20-22 minutes, or until edges are lightly golden, then cool on a wire rack.

Combine powdered sugar, orange juice, and milk to create the glaze, whisking until smooth, adjusting consistency as needed.

Dip cooled cookies in orange glaze, allowing excess to drip off before placing on a cooling rack to solidify.