|Butter||2 Ounce, softened|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Egg||1 Large, separated|
|All purpose flour||1 Cup (16 tbs), sifted|
|Nutmeg||1⁄4 Teaspoon, ground|
|White pepper||1⁄4 Teaspoon|
Beat the butter with the sugar in a large bowl until the mixture is light and creamy.
Stir in the egg yolk.
Sift together the dry ingredients and fold them into the butter mixture.
Chill the dough for at least 1 hour.
Heat the oven to 350 degrees.
Lightly butter 2 baking sheets.
Put the chilled dough on a floured work surface and roll it out to a thickness of about 1/4 inch using a lightly floured rolling pin.
Cut into shapes with cookie cutters and put the cookies on the prepared baking sheets.
Beat the egg white until frothy and brush it onto the cookies.
Bake for 15 minutes.
Transfer the cookies to wire racks to cool.
Repeat the procedure with the remaining dough.