Yield: 1 Servings
|1 cup||All-purpose flour|
|¼ teaspoon||Baking soda|
|4 tablespoons||Stick margarine; softened|
|⅔ cup||Granulated sugar|
|1 teaspoon||Vanilla extract|
|1 large||Egg white|
1. Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax paper, and freeze for 3 hours or until very firm.
2. Preheat oven to 350°.
3. Cut log into 24 (¼-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. (For slicing, they recmmend either using dental floss, or a sharp knife). Bake at 350° for 8 to 10 minutes.
Remove from pan, and cool on wire racks. Yield: 2 dozen (serving size: 1 cookie).
Variations: CHOCOLATE ICEBOX COOKIES: Reduce flour to ¾ cup and add ¼ cup unsweetened cocoa powder with the dry ingredients.
PEANUT BUTTER ICEBOX COOKIES: Reduce margarine to 3 Tablespoons, add 2TB peanut butter, and change the ⅔ cup sugar to ½ cup brown sugar + ¼ cup granulated sugar.
BROWN SUGAR ICEBOX COOKIES: Instead of the granulated sugar, use ⅔ cup brown sugar.
LEMON-CORNMEAL ICEBOX COOKIES: Reduce flour to ¾ cup and add ¼ cup yellow cornmeal with the dry ingredients. Also, increase the ⅔ cup granulated sugar to ¾ cup, and add 2 tsp grated lemon rind with the wet ingredients.
There are even additional variations listed in the magazine under each of the above categories which I won't include - but they all sound yummy! I highly recommend this double issue - thumb through it at the store. I am not affiliated with Cooking Light, I'm just a happy subscriber.
CALORIES 59 (31% from fat); FAT 2g (sat 0.4g, mono 0.8g, poly 0.6g); PROTEIN 0.7g; CARB 9.6g; FIBER 0.1g; CHOL 0mg; IRON 0.2mg; SODIUM 50mg; CALC 2mg
Posted to Digest eat-lf.v097.n296 by Darby Stanfill <dstanfill@...> on Nov 21, 1997