* Exported from MasterCook II *
Icebox Sugar Cookies, Basic
Recipe By : Cooking Light, Dec 97
Serving Size : 24 Preparation Time :0:00
Categories : Cookies & Bars Holidays & Gifts
Vegetarian Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup all-purpose flour
1/4 Teaspoon baking soda
1/8 Teaspoon salt
4 Tablespoons stick margarine -- softened
2/3 Cup granulated sugar
1 Teaspoon vanilla extract
1 Large egg white
Cooking spray
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 F.
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 recommend
either using dental floss, or a sharp knife). Bake at 350 F 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
>From: Darby Stanfill
- - - - - - - - - - - - - - - - - -
NOTES : This dough is meant to be frozen. Then sliced and baked. What a
way to simplify the holiday baking AND eat lower in fat (and give
gifts that are lower in fat). I made some dough last night, but
have not sliced and baked them yet, so I can't comment on the
finished product, yet.
(
geocities.com/heartland/prairie) (
geocities.com/heartland)