In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until mixed. Add about 1/2 of flour mixture, add rest of sugars and egg white. Mix in remaining flour.

Shape dough into two 7-inch rolls. If desired, coat the rolls in nuts or colored sugar. Wrap and chill the rolls in the refrigerator about 4 hours or until firm enough to slice.

Cut chilled dough into 1/4 inch thick slices. Arrange slices 1-inch apart on ungreased cookie sheet. Bake at 375~ for 8 minutes or until golden brown. Cool.

Sugar glaze: in a small bowl, stir together 2 cups sifted powdered sugar, 1 Tbsp light corn syrup, 2 to 3 Tbs milk. Makes a glaze of drizzling consistency. Yield: 3/4 cups.