Frosted Diamonds

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Title: Frosted Diamonds
Categories: Cookies
Yield: 6 servings

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)

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