YIELD Makes 50 cookies
INGREDIENTS
1‑3/4 cups all-purpose flour 1/2 cup sugar 1‑1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup (1 stick) cold margarine 3 egg whites, divided 1 teaspoon vanilla 1 teaspoon water Sugar Glaze (recipe)PREPARATION:
- Preheat oven to 350°F. Combine flour, sugar, cinnamon, nutmeg and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture forms coarse crumbs. Beat in 2 egg whites and vanilla, forming crumbly mixture; mix with hands to form soft dough.
- Divide dough into 6 equal pieces and place, evenly spaced, on greased 15X10-inch jelly-roll pan. Spread dough evenly to edges of pan using hands; smooth top of dough with metal spatula or palms of hands. Mix remaining egg white and water in small cup; brush over top of dough. Lightly score dough into 2X1-1/2-inch squares.
- Bake 20 to 25 minutes or until lightly browned and firm when lightly touched with fingertip. While still warm, cut along score lines into squares; drizzle or spread Sugar Glaze over squares. Let stand 15 minutes or until glaze is firm before removing from pan.