1/4 c Butter or regular margarine
1/4 c Shortening
1/2 c Sugar
2 Eggs
1 ts Vanilla
3 c Flour; sifted
1/8 ts Salt
1 ts Caraway seeds
White mountain frosting (recipe follows) 1/4 c Coarse pink decorating sugar
Beat butter and shortening until light; gradually add sugar, and beat until mixture is fluffy. Beat in eggs and vanilla, blending thoroughly. Sift together flour and salt; add to creamed mixture. Stir in caraway seeds. Roll dough thin, not more than 1/8″, and cut in 2″ diamonds with sharp knife or cookie cutter. Place 1/2″ apart on lightly greased baking sheet. Bake in 325 oven 10 to 12 minutes. Remove from baking sheets and cool on racks. Spread cookies with White Mountain Frosting; sprinkle with pink sugar. WHITE MOUNTAIN FROSTING: Combine 1 cup sugar, 1/8 teaspoon cream of tartar and 1/4 cup water in small saucepan. Place over heat and stir until sugar dissolves. Continue cooking to soft ball stage (236) on candy thermomter. Meanwhile, add 1/2 teaspoon salt to 1 egg white; beat until stiff. Pour hot syrup in a fine stream into egg white, beating constantly until frosting is of spreading consistency. SOURCE: Farm Journal’s Great Home Cooking In America (pg. 104-105) —–