Instructions: 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.

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