Instructions: 1. 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.

2. Preheat oven to 350 F.

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 recommend either using dental floss, or a sharp knife). Bake at 350 F for 8 to 10 minutes. Remove from pan, and cool on wire racks.

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

Variations:
CHOCOLATE ICEBOX COOKIES: Reduce flour to 3/4 cup and add 1/4 cup unsweetened cocoa powder with the dry ingredients.

PEANUT BUTTER ICEBOX COOKIES: Reduce margarine to 3 Tablespoons, add 2TB peanut butter, and change the 2/3 cup sugar to 1/2 cup brown sugar + 1/4 cup granulated sugar.

BROWN SUGAR ICEBOX COOKIES: Instead of the granulated sugar, use 2/3 cup brown sugar.

LEMON-CORNMEAL ICEBOX COOKIES: Reduce flour to 3/4 cup and add 1/4 cup yellow cornmeal with the dry ingredients. Also, increase the 2/3 cup granulated sugar to 3/4 cup, and add 2 tsp grated lemon rind with the wet ingredients.

the above categories which I wont 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, Im just a happy subscriber.

NOTES : This dough is meant to be frozen. Then sliced and baked. What a way to simplify the holiday baking AND eat lower in fat (and give gifts that are lower in fat). I made some dough last night, but have not sliced and baked them yet, so I cant comment on the finished product, yet.

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