Butter Cookies with an Egg White

I made a batch of test cookies using the white of an egg instead of the yolk. The baked cookies spread less on the Wilton pan than without any egg component, like when made with egg yolk. The egg flavor was just slightly weaker, but still obvious. They are also less sweet than without any egg comonent, as when an egg yolk is used. The air bubbles in the cookies were smaller just like with egg yolks. Today I'm baking a batch with 1.5 tablespoons of water, and after that I'll try 1.5 tablespoons of milk. I'll do a careful comparison after trying all four variations.

I have decided that the cookies with egg yolks aren't that bad, though. I'm afraid I am forced to admit it by virtue of having eaten about ten of them after I got home from work. But I still say these cookies taste better without eggs! :-)

I think I need to get rid of all leftover cookies before I leave for work, so they aren't around to eat when I get home. That's bad news!