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1
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Divide dough in half. Cover and chill in the freezer for 25 minutes or until easy to handle.
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2
On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. light-shaped cookie cutter. Place 2 in. apart on ungreased
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3
. Using a plastic straw, make a hole 1/2 in. from the top of each cookie.
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4
Bake at 350u00b0 for 6-8 minutes or until edges are lightly browned. Use a plastic straw to reopen holes in cookies. Remove to wire racks to cool completely.
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5
Roll remaining dough directly on an ungreased
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6
into an 11x8-in. rectangle. Cut lengthwise into two strips, but do not separate. Cut each strip into seven triangles (do not separate).
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7
Bake at 350u00b0 for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes; cut around cookies to separate. Remove from pan to a wire rack to cool completely.
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8
Microwave corn syrup for 6-8 seconds or until thinned. Working with a few cookies at a time, brush corn syrup over the surface. For lights, decorate with sprinkles as desired. Thread licorice through holes.
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9
For Santas, press coconut onto faces for beards. Attach chocolate chips for eyes and baking bits for noses. For hats, coat top of cookie with sprinkles; attach marshmallow halves for pom-poms.
