Frosted Diamonds

Directions

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 ⅛ inch and cut in 2 inch diamonds with sharp knife or cookie cutter.

Place ½ inch apart on lightly greased baking sheet.

Bake in 325℉ (160℃) 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, ⅛ teaspoon cream of tartar and ¼ 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 ½ 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.