Makes about 13 dozen.
|2 3⁄4||Cup||Flour||Sift onto waxed paper. (Ground Cardamom: I use ~1 tsp.)|
|1⁄2||Cup||Butter||Cream to fluffy, brows sugar packed.|
|1⁄4||Cup||Sour Cream||Stir in flour mixture, alternating with sour cream.|
|6||Tbsp||Water||Add a little more water as glaze thickens.|
|2||Drops||Red Food Coloring||A "few" drops; until pink.|
|1⁄8||tsp||Cream of Tartar|
|1 3⁄4||Cup||Powdered Sugar||Sifted|
Chill several hours or overnight. Roll out 1/4 at a time (refrigerate the remainder.) 1/4" thick on lightly floured board. Cut in star shapes with 1 1/2" cutter. Place on greased cookie sheet. Bake 375 degrees for 7 minutes until lightly browned. When cool spread pink glaze on each. Dry. Pipe white ornamental frosting on top. Optionally, place a silver dragee in center.
Beat egg white, cream of tartar, and vanilla until foamy in a small bowl. Slowly beat in sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with a knife.