Chocolate Icebox Cookies

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

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.