Meal Type: Dessert

Total Time: 0 min.

Cook Method: Oven

Cuisine: Cuban

     Serving Size: 1 0.25 0.5 1 2 4 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: January 28, 2013

1. (Cooking Light) Combine the first 3 ingredients in a bowl, and set aside.

2. Beat margarine at medium speed of a mixer until light and fluffy.

3. Gradually add sugar, beating at medium speed of a mixer until well-blended.

4. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended.

5. Turn dough out onto wax paper, and shape into a 6-inch log.

6. Wrap log in wax paper, and freeze for 3 hours or until very firm.

7. Preheat oven to 350°. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.

8. (For slicing, they recmmend either using dental floss, or a sharp knife).

9. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.

10. 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.

11. 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.

12. BROWN SUGAR ICEBOX COOKIES: Instead of the granulated sugar, use 2/3 cup brown sugar.

13. LEMON-CORNMEAL ICEBOX COOKIES: Reduce flour to 3/4 cup and add 1/4 cup yellow cornmeal with the dry ingredients.

14. Also, increase the 2/3 cup granulated sugar to 3/4 cup, and add 2 tsp grated lemon rind with the wet ingredients.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: