Chocolate Icebox Cookies

Rating: Unrated

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.

Recipe by Cooking Light

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Recipe Summary

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

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
61 calories; calories from fat 31%; fat 2.1g; saturated fat 0.5g; mono fat 0.8g; poly fat 0.6g; protein 0.8g; carbohydrates 9.8g; fiber 0.1g; cholesterolmg; iron 0.4mg; sodium 51mg; calcium 3mg.
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