Combine the flour, sugar, cardamom, lemon zest and salt in a food processor and pulse until combined. Add in the yolks and vanilla and pulse again. Next add in the butter cubes and pulse until the dough looks like wet sand.

Transfer the dough to a mixing bowl and knead with your hands until the dough comes together - working quickly so your hands don’t melt the butter.

Divide the dough into two pieces, shape into discs and wrap in plastic wrap. Chill at least two hours up to overnight.

When ready to bake heat oven to 350 Deg F ( 180 C) and set the rack to the upper third - this is so the cookies bake but the bottoms don’t brown too fast. Line baking sheets with parchment paper.

Roll out the cookie dough between two pieces of wax paper to just under ¼ inch (5 mm) thick. Cut out with desired cutter shapes ( I suggest no bigger than a 3 inch (76mm) cutter). Freeze the dough for a few minutes then pop out the cut out shapes and place an inch or so apart on the prepared baking sheets.

Bake for 10-12 minutes until the cookies are set but are still pale - you don’t want the bottom edges to brown.

Let cool for a minute then cool completely on a wire rack before dipping into chocolate.

Melt the chocolate either in a bowl set over a pan of simmering water or in a microwave safe bowl. Stir until melted then stir in the coconut oil until well mixed in.

Transfer the chocolate to a bowl wide enough to fit the cookies - dip the tops swirling a little in the chocolate then let the excess drip off. You can also swirl the tops with a thin decorating spatula. Sprinkle holiday sprinkles over one half of the cookies ( or however you want to do it). Set on a wax paper lined baking tray and freeze until the chocolate is set.

Store in an airtight container either at cool room temperature or in the freezer.