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Chocolate Icebox Cookies

Yield 2 dozen (serving size: 1 cookie)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 350°.

  3. 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.

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