1in a large bowl, cream butter and powdered sugar until light and fluffy. Beat in egg and extracts. Mix 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
2For lights: on a lightly floured surface roll one portion of dough to 1/8 inch thickness. Place 2 inches apart on ungreased baking sheet. Using a plastic straw, make a hole 1/2 inch from the top of cookie. Bake at 350° for 6 to 8 minutes or until edges are lightly browned. Use a plastic straw to reopen holes in cookies. Remove to wire racks to cool completely.
3For Santas: roll remaining dough directly on an ungreased baking sheet into an 11 x 8" rectangle. Cut lengthwise into two strips, but do not separate. Cut each strip into seven triangles, but do not separate.
Bake at 350° for 10 to 13 minutes or until edges are lightly browned. Cool for two minutes. Cut around cookies to separate. Remove from pan to a wire rack to cool completely.
4To decorate: microwave corn syrup for 6 to 8 seconds or until thinned. Working with a few cookies at a time, fresh corn syrup over the surface.
For lights, decorate with sprinkles as desired. Thread licorice through bowls.
For Santas, press coconut onto faces for beards. Attached chocolate chips for eyes and baking bits for noses. For hats, coat top of cookie with sprinkles; attach marshmallows halves for pom-poms. Makes four dozen cookies.