In a mixing bowl beat the butter (or margarine), egg, salt and sugar fluffy. Then add in the remaining ingredients baking powder, vanilla bean black seed paste (or Vanilla Essence), cardamom powder, cinnamon powder, all purpose flour and corn starch, Mix everything well and turn into a smooth dough. Let the dough rest for at least 30 minutes in the fridge, the dough needs to be cold so it will be easier to roll out and cut out the cookies.
Before rolling out the dough, preheat the oven to 180 Celsius/350 Fahrenheit.
Add enough flour to your working space so nothing sticks and roll out the dough to about a 3-4 mm/0.15 inch thickness. Then use your cookie cutter/stamp to cut and stamp all your cookies. Repeat rolling out and cookie cutting process until you used up all the dough.
Prepare your baking tray by placing baking paper/parchment on it. Then place the dusted cut out cookies on the paper. Make sure to keep at least 2 cm or about an inch space between each cookie. Bake for about 10 minutes at 180 Celsius/350 Fahrenheit almost golden brown. Make sure the cookies don't burn on or under cook, in case adjust the temperature of your oven by +-1-2 minutes.
Prepare a cookie box with some parchment and store the cookies in there.
Use Vanilla Bean Paste or scratch out vanilla bean paste form a vanilla bean or substitute with vanilla extract.