---------- Recipe via Meal-Master (tm) v8.05
  
       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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