Sugar cookies

Makes 3 dozen 2 1/2-inch cookies

1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup sugar

2 egg whites, lightly beaten with a fork

1/2 teaspoon salt

3 cups flour

Extra flour (for shaping)

Extra sugar (for rolling)

1. Have on hand a 2 1/2-inch cutter.

2. In an electric mixer, beat the butter until light. Gradually beat in the sugar, scraping down the sides of the bowl several times. Beat in the egg whites a little at a time, then beat in the salt.

3. With the mixer set on its lowest speed, beat in the flour, 1/2 cup at a time, scraping down the sides of the bowl. When the mixture is smooth, turn it out onto a lightly floured counter.

4. Shape the dough into a smooth flat cake. Wrap it in foil, and refrigerate for at least 1 hour or for up to 2 days. Let the dough soften at room temperature, if necessary.

5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

6. On a generously sugared counter, roll the dough to a 1/8-inch thickness. Use as much sugar as you need to keep the dough from sticking. Stamp out cookies and transfer them to the baking sheets. Reshape and reroll the scraps; stamp out more cookies.

7. Bake the cookies for 15 minutes or until they are set and golden at the edges. Transfer to wire racks to cool. Sheryl Julian