Frosted Diamonds
Yield
3 servingsPrep
15 minCook
12 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | x |
frosting
white mountain |
* |
| ¼ | cup |
powdered sugar
coarsely pink |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
caraway seeds
|
|
| 1 | x |
frosting
white mountain |
* |
| 59 | ml |
powdered sugar
coarsely pink |
*
|
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.
