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Ultra-thin and rich, big butter-crisp cookies
In large bowl beat butter, sugar, salt, and vanilla until light and fluffy.
Add sour cream and flour alternately in 2 additions, blending well after each addition.
Spoon dough onto the center of a 12 inch plastic wrap. Fold long sides of plastic wrap over dough.
With your hands roll the wrapped dough into a log, 8” long and 2 ½ “ in diameter, twist ends of plastic wrap to seal.
Freeze or refrigerate until firm, 1 – 4 hours.
Pre-heat oven to 350*
Grease 4 large baking sheets. If only using 2 sheets, cool and re-grease sheet to bake more cookies.
Cut chilled dough into ⅛” slices. Place slices 2” apart on baking sheets. Brush with egg white glaze and sprinkle generously with sugar (careful to not get sugar on baking sheet).
Bake 11 to 15 minutes, until edges are golden brown, wait 30 seconds and then remove from baking sheet to cooling racks. Cool completely.
Sore in airtight container.
Makes 48 cookies.