** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners allergies.