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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Icebox Sugar Cookies

Recipe Tags: Cookie Recipes

Date Added: January 28, 2013


1 Cup All-Purpose Flour
1/4 Teaspoon Baking Soda level - dissol ved in milk
1/8 Teaspoon Salt (I used reduced sodium)
4 Tablespoons Margarine Stick softened
Cup Sugar (5.5 oz)
1 Teaspoon Vanilla or orange flower water; optional
1 Egg white (optional)
1 Unit Cooking Spray ;
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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.
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