Ingredients
1 c. All-purpose flour
1/4 tsp Baking soda
1/8 tsp Salt
4 Tbsp. Stick margarine, softened
2/3 c. Granulated sugar
1 tsp Vanilla extract
1 lrg Egg white Cooking spray
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
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(Cooking Light) 1. Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer till light and fluffy. Gradually add in sugar, beating at medium speed of a mixer till well-blended. Add in vanilla and egg white, and beat well. Add in flour mix, and stir till well-blended. Turn dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax paper, and freeze for 3 hrs or possibly till very hard. 2. Preheat oven to 350 . 3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. (For slicing, they recmmend either using dental floss, or possibly a sharp knife). Bake at 350 for 8 to 10 min. Remove from pan, and cold on wire racks. Yield: 2 dozen (serving size: 1cookie). Variations: CHOCOLATE ICEBOX COOKIES: Reduce flour to 3/4 c. and add in 1/4 c. unsweetened cocoa pwdr with the dry ingredients. PEANUT BUTTER ICEBOX COOKIES: Reduce margarine to 3 Tbsp., add in 2TB peanut butter, and change the 2/3 c. sugar to 1/2 c. brown sugar + 1/4 c. granulated sugar. BROWN SUGAR ICEBOX COOKIES: Instead of the granulated sugar, use 2/3 c. brown sugar. LEMON-CORNMEAL ICEBOX COOKIES: Reduce flour to 3/4 c. and add in 1/4 c. yellow cornmeal with the dry ingredients. Also, increase the 2/3 c. granulated sugar to 3/4 c., and add in 2 tsp grated lemon rind with the wet ingredients. the above categories that I will not include - but they all sound yummy! I highly recommend this double issue - thumb through it at the store. I am not affiliated with Cooking Light, I'm just a happy subscriber.