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In a medium bowl combine the flour, salt, starch and cardamom. Whisk to combine well. Set aside.
In a bowl of a stand mixer on medium, cream the butter until soft and fluffy, about 2 minutes. Stop the mixer and add the powdered sugar and mix on low until combined. Add in the vanilla extract and vanilla bean seeds or paste. Slowly add in the flour mixture and mix until combined.
Form the dough into two sections and form each section into a ball with your hands. Flatten into a disc and wrap with plastic wrap. Chill for one hour.
Preheat oven to 300 deg F. Prepare baking sheets with either parchment or silicone bake mats.
On a lightly floured surface roll out on dough disc at a time to ¼” thick. Cut out with 2” diameter cookie cutters and place on cookie sheets about 2” apart. Bake for 10-11 minutes. Do not over bake or let them brown.
Let cool for a few minutes on the cookie sheets and carefully remove to a wire cooling rack to cool completely before serving.