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Roll out pastry onto a lightly floured surface. Cut into 1/2-in. wide strips; make a lattice crust. Beat egg white and water; brush over top. Sprinkle with coarse sugar. Using a floured 2-in. round cookie cutter, cut out eight circles. Place 2-in. apart on ungreased baking sheets.
Shape into 2-inc. balls and roll in coarse sugar. Place 2 1/2-in. apart on ungreased baking…
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If your mixer begins to strain because the cookie dough is too thick, use a wooden spoon to stir…
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