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 0 cm, and cut in 5 cm diamonds with sharp knife or cookie cutter. Place 1 cm apart on lightly greased baking sheet. Bake in 325 oven 10 to dozen 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, 0.125 teaspoon cream of tartar and quarter 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 half 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) ----