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1
In a large mixing bowl, cream butter and sugar.
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2
Add eggs, one at a time, beating well after each addition.
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3
Beat in vanilla.
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4
Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.
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5
Divide dough into three portions; cover and refrigerate for 30 minutes or until easy to handle.
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6
Line baking sheets with foil and grease the foil; set aside.
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7
On a lightly floured surface, roll out one portion of dough to 1/4-in.
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8
thickness.
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9
Cut with floured 2-1/2-in.
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10
ornament-shaped cookie cutters.
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11
Cut out centers with a floured 1/2-in.
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12
cookie cutter.
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13
Place larger cutouts 2 inches apart on prepared baking sheets.
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14
Using a plastic straw, poke a small hole near the top of each cookie for hanging.
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15
Repeat with remaining dough.
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16
Reroll small cutouts if desired.
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17
Place the same color of hard candies in small resealable plastic bags; crush candies.
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18
Sprinkle in center of cookies.
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19
Bake at 350 for 8-10 minutes or until lightly browned.
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20
Use straw to reopen hanging holes.
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21
Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
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22
For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form.
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23
Gradually beat in confectioners' sugar.
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24
Decorate cookies; let dry.
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25
Thread string through holes to hang cookies.
