| 1 | From: monica daigle-kleisath of walnut creek,ca in a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until mixed. |
| 2 | Add about ?of flour mixture, add rest of sugars and egg white. |
| 3 | Mix in remaining flour. |
| 4 | Shape dough into two 7-inch rolls. |
| 5 | If desired, coat the rolls in nuts or colored sugar. |
| 6 | Wrap and chill the rolls in the refrigerator about 4 hours or until firm enough to slice. |
| 7 | Cut chilled dough into ?inch thick slices. |
| 8 | Arrange slices 1-inch apart on ungreased cookie sheet. |
| 9 | Bake at 375°F for 8 minutes or until golden brown. |
| 10 | Cool. |
| 11 | Sugar glaze: in a small bowl, stir together 2 cups sifted powdered sugar, 1 tbsp light corn syrup, 2 to 3 tbs milk. |
| 12 | Makes a glaze of drizzling consistency. |
| 13 | Yield: ?cups. |
