In a large bowl, measure all dry ingredients and mix well. Add remaining ingredients except egg whites. With mixer at medium speed, beat until well mixed, scraping sides of bowl. Mixture will be crumbly.
Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy handle.
When ready to start baking, preheat oven to 300? and lightly grease cookie sheets.
On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. You can also place a piece of wax paper over dough to be rolled out so it won?t sick to rolling pin. For crisp cookies, roll dough paper-thin. For softer cookies roll out dough 1/8 to ? inch thick. (Thicker is better).
With floured cookie cutters, cut dough into various shapes. Reroll dough trimmings and continue to cut shapes.
Place cookies ? inch apart on cookie sheets. To glaze, brush tops of cookies with the beaten egg white and water mixture. Sprinkle cookies with finely chopped nuts or granulated sugar. Bake for 8 minutes at 300? or until very light brown. Remove cookies to rack; cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (414g)|
|Recipe Makes: 5 Dozen|
|Calories from Fat: 265 (20%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 435.2mg||134 %|
|Sodium 344.5mg||12 %|
|Potassium 280.4mg||7 %|
|Total Carbohydrate 244.6g||72 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 242.3g|
|Protein 22.5g||32 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1318
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