Peanut Butter Icebox Cookies

Peanut Butter Icebox Cookies Recipe
Photo: Becky Luigart-Stayner; Styling: Cathy Muir

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 69
Caloriesfromfat 31 %
Fat 2.4 g
Satfat 0.4 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 1.2 g
Carbohydrate 10.8 g
Fiber 0.2 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 53 mg
Calcium 7 mg

Ingredients

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons stick margarine, softened
2 tablespoons chunky peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

Preparation

Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well-blended. Add vanilla and egg white, and beat well. Add flour mixture; stir well. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours.

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. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.

Chocolate-Peanut Butter Variation: Add 1 ounce of grated semisweet chocolate to the flour mixture.