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(Cooking Light)
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1.
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Combine the first 3 ingredients in a bowl, and set aside.
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Beat margarine at medium speed of a mixer till light and fluffy.
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Gradually add in sugar, beating at medium speed of a mixer till well-blended.
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Add in vanilla and egg white, and beat well.
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Add in flour mix, and stir till well-blended.
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Turn dough out onto wax paper, and shape into a 6-inch log.
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Wrap log in wax paper, and freeze for 3 hrs or possibly till very hard.
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2.
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Preheat oven to 350 .
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3.
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Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.
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(For slicing, they recmmend either using dental floss, or possibly a sharp knife).
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Bake at 350 for 8 to 10 min.
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Remove from pan, and cold on wire racks.
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Yield: 2 dozen (serving size: 1cookie).
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Variations: CHOCOLATE ICEBOX COOKIES: Reduce flour to 3/4 c. and add in 1/4 c. unsweetened cocoa pwdr with the dry ingredients.
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PEANUT BUTTER ICEBOX COOKIES: Reduce margarine to 3 Tbsp., add in 2TB peanut butter, and change the 2/3 c. sugar to 1/2 c. brown sugar + 1/4 c. granulated sugar.
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BROWN SUGAR ICEBOX COOKIES: Instead of the granulated sugar, use 2/3 c. brown sugar.
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LEMON-CORNMEAL ICEBOX COOKIES: Reduce flour to 3/4 c. and add in 1/4 c. yellow cornmeal with the dry ingredients.
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Also, increase the 2/3 c. granulated sugar to 3/4 c., and add in 2 tsp grated lemon rind with the wet ingredients.
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the above categories that I will not include - but they all sound yummy!
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I highly recommend this double issue - thumb through it at the store.
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I am not affiliated with Cooking Light, I'm just a happy subscriber.
