(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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