Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 1

Create unlimited cookie variations with this classic slice-and-bake cookie.

Recipe by Cooking Light November 1997

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Credit: Becky Luigart-Stayner; Styling: Cathy Muir

Recipe Summary

Yield:
2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

59 calories; calories from fat 31%; fat 2g; saturated fat 0.4g; mono fat 0.8g; poly fat 0.6g; protein 0.7g; carbohydrates 9.6g; fiber 0.1g; cholesterol 0mg; iron 0.2mg; sodium 50mg; calcium 2mg.
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