Christmas Lights Sugar Cookies

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.
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
. Using a plastic straw, make a hole 1/2 in. from the top of each cookie.
Bake at 350u0b0 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.
Roll remaining dough directly on an ungreased
into an 11x8-in. rectangle. Cut lengthwise into two strips, but do not separate. Cut each strip into seven triangles (do not separate).
Bake at 350u0b0 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.
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.
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.