Chocolate Icebox Cookies

recipe
Rolling the dough in turbinado sugar gives the cookies a sugary edge. Turbinado sugar is a coarse, blond-colored sugar with a delicate molasses flavor; look for it in your grocery's baking section.

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 31 %
Fat 2.1 g
Satfat 0.5 g
Monofat 0.8 g
Polyfat 0.6 g
Protein 0.8 g
Carbohydrate 9.8 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 51 mg
Calcium 3 mg

Ingredients

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
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
2 tablespoons turbinado sugar
Cooking spray

Preparation

Combine first 4 ingredients in a bowl; set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add granulated 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; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours or until very firm.

Preheat oven to 350°.

Roll log in turbinado sugar. Cut log into 24 (1/4-inch) slices; place 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan; cool on wire racks.

Chocolate-Peppermint Variation: Substitute 1 teaspoon of peppermint extract for the vanilla extract.

Note:

November 1997
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