Melt butter over medium-heat in a small skillet or heavy-bottomed pot.
Continue to heat the butter, stirring periodically, until it turns brown (10-15 minutes). The butter will first boil with big bubbles (it's not done then). Then, the bubbles will get smaller and the whole thing will look more brown (that's when it's done).
Remove butter from heat and cool to room temperature.
Preheat oven to 375 F.
In a large mixing bowl, mix butter and sugar until creamy (about three minutes on medium speed with an electric mixer).
Mix in egg and vanilla.
Mix in flour, orange zest, and cardamom.
Mix in 1/4 cup milk and check the consistency. The dough should be soft enough to go through the cookie press, but not so soft that the shape doesn't hold.
If necessary, add milk a little bit at a time up to the full amount.
Use cookie press according to the instructions that come with it, spacing cookies 1 inch apart from each other on an ungreased cookie sheet.
Bake for 10-12 minutes or until edges are a light golden brown.
This recipe is based on Pampered Chef's classic spritz cookie recipe.