Winifred Pinch of Omaha submitted cookie No. 11, a thin, crisp, delicate and buttery cutout cookie that has a long tradition. “My paternal grandmother and other women made these by the hundreds at home and to sell at church around Christmas,” she said, originally just covering them with an egg wash and cinnamon-sugar or finely chopped nuts. Pinch's mother decorated the cookies with colored sugars.
-- ½ cup packed powdered sugar
-- 1 egg
-- 1¼ cups all-purpose flour
-- ¼ pound butter (1 stick)
-- 1 egg for the wash
-- Selection of decorative toppings: cinnamon-sugar, finely ground nuts, colored sugars, sprinkles, glitter, nonpareils
Beat sugar and egg. Add butter and continue to beat until mixture is smooth. Add flour. Refrigerate dough for 30 minutes or longer to stiffen. Roll out as thin as possible on floured board (up to ¼-inch thick). Cut out with cookie cutters. Brush with egg and water mixture. Sprinkle with colored sugars, nuts, cinnamon-sugar mixture or other confections. Bake on cookie sheets in a 375-degree oven for 8-10 minutes. Watch very carefully as these bake quickly and can easily burn. Makes 70 cookies.
Test kitchen notes: I used a finely chopped mixed nut ice cream topping to cover some of the cookies. I only got 40 cookies out of the recipe using small cookie cutters and wasting no dough.