| 1 | * slightly beaten with 1 tablespoon water |
| 2 | let your children pick out their favorite cookie cutters for these sweet sugar cookies. |
| 3 | ln a large bowl, measure all ingredients except egg white and topping. |
| 4 | With mixer at medium speed, beat until well mixed scraping sides of bowl. |
| 5 | Mixture will be crumbly. |
| 6 | shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy to handle. |
| 7 | when ready to start baking, preheat oven to 400?and lightly grease cookie sheets. |
| 8 | on lightly floured surface, roll half of dough at a time, keeping rest refrigerated. |
| 9 | For crisp cookies, roll dough paper- thin. |
| 10 | For softer cookies roll out dough 1/8 to ?inch thick. |
| 11 | with floured cookie cutters, cut dough into various shapes reroll dough trimmings and continue to cut shapes. |
| 12 | place cookies ?inch apart on cookie sheets. |
| 13 | To glaze, brush tops of cookies with the beaten egg white and water mixture sprinkle cookies with finely chopped nuts or granulated sugar. |
| 14 | bake for 8 minutes at 400?or until very light brown. |
| 15 | Remove cookies to rack; cool completely. |
| 16 | yield: 5 dozen. |
| 17 | Larry rosenberg, author of muffins & cupcakes (published by the american cooking guild), fairview, nj. |
| 18 | randy shearer |
