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Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons stick margarine softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 2 tablespoons turbinado sugar
- Cooking spray
Preparation
Step 1
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.
Preheat oven to 350º.
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 350º for 8 to 10 minutes. Remove from pan; cool on wire racks.
Serving Size: 1 cookie
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Chocolate-Peppermint Variation: Substitute 1 teaspoon of peppermint extract for the vanilla extract.