| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/4 | ts | Baking soda |
| 1/8 | ts | Salt |
| 4 | tb | Stick margarine; softened |
| 2/3 | c | Granulated sugar |
| 1 | ts | Vanilla extract |
| 1 | lg | Egg white |
| Cooking spray |
INSTRUCTIONS
(Cooking Light) 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 (1/4-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 3/4 cup and add 1/4 cup unsweetened cocoa powder with the dry ingredients. PEANUT BUTTER ICEBOX COOKIES: Reduce margarine to 3 Tablespoons, add 2TB peanut butter, and change the 2/3 cup sugar to 1/2 cup brown sugar + 1/4 cup granulated sugar. BROWN SUGAR ICEBOX COOKIES: Instead of the granulated sugar, use 2/3 cup brown sugar. LEMON-CORNMEAL ICEBOX COOKIES: Reduce flour to 3/4 cup and add 1/4 cup yellow cornmeal with the dry ingredients. Also, increase the 2/3 cup granulated sugar to 3/4 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@integrityonline.com> on Nov 21, 1997
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