|Servings Per Recipe: 36 two-inch cookies|
|Amount Per Serving|
|Calories||45||Total Fat||2 g|
|Cholesterol||10 mg||Sodium||50 mg|
|Total Carbs||7 g||Protein||1 g|
Add first 10 ingredients into a medium mixing bowl. With mixer at medium speed, beat until well mixed, occasionally scraping bottom and sides of bowl. Shape dough into ball; wrap in plastic wrap and chill 2 to 3 hours until easy to handle. Preheat oven to 400F. On a lightly floured surface, using a lightly floured rolling pin, roll half the dough at a time. Roll 1/8- to 1/4-inch thickness. Use cookie cutters dipped in flour (prevents sticking) to cut out cookies. Place cookies 1/2-inch apart on a nonstick cookie sheet. Beat egg white with water and brush surface of cookies with mixture. Decorate with choice of toppings. Bake for 8 to 10 minutes, or until very light brown. Remove cookies with spatula to cookie rack to cool.
Hint: Use a straw or toothpick to make holes in cookies before baking. When baked and cooled, tie a colorful string through the hole and hang cookies from tree or wall.