Chocolate Icebox Cookies

Ingredients

• 0.3 teaspoon baking soda 
• 1 large egg white 
• 0.8 cup flour all-purpose
• 0.7 cup granulated sugar 
• 4 tablespoons butter softened
• 0.1 teaspoon salt 
• 2 tablespoons sugar 
• 0.3 cup cocoa unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• wax paper

Directions

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.
2. Add vanilla and egg white, and beat well.
3. 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.
4. Preheat oven to 35
5. Roll log in turbinado sugar.
6. Cut log into 24 (1/4-inch) slices; place 1 inch apart on a baking sheet coated with cooking spray.
7. Bake at 350 for 8 to 10 minutes.
8. Remove from pan; cool on wire racks.
9. Chocolate-Peppermint Variation: Substitute 1 teaspoon of peppermint extract for the vanilla extract.