Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon instant-espresso powder
• 1 teaspoon vanilla
• 1 1/2 to 2 tablespoons milk
• 1 cup confectioners sugar
• 3 oz fine-quality bittersweet chocolate (not unsweetened), melted
• Special equipment: 2 small heavy-duty sealable plastic bags (for icing; not pleated)

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Instructions

1. Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
3. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
4. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
5. Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
6. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
7. Ice cookies: Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner. Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.
8. Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
9. Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
10. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.