Lemon Lime Refrigerator Cookies

Author: Canadian Living

Stash a few logs of dough away for when you're tempted to fill the kitchen with cookie aromas. It's practical to cut the rolls short enough that you can bake a tiny batch in a toaster oven.

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: December 2004


  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon finely grated lemon rind
  • 2 teaspoons finely grated lime rind
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 oz white chocolate finely chopped (optional)
  • 1 egg white
  • 2/3 cups finely chopped almonds
  • 1 cup icing sugar
  • 3 tablespoons whipping cream
  • 1 tablespoon butter softened
  • 1 teaspoon finely grated lemon rind
  • 1/2 teaspoon finely grated lime rind


Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy. Beat in egg, then lemon and lime rinds. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture, one-third at a time; stir in white chocolate (if using).

In small bowl, beat egg white until foamy. Sprinkle almonds on waxed paper. Set both aside.

Divide dough into quarters. Place, 1 at a time, on large piece of waxed paper. Using paper as guide, roll and press firmly into 6-inch (15 cm) long log. Remove paper. Brush with egg white; roll in about one-quarter of the almonds. Wrap in plastic wrap, twisting ends to seal. Refrigerate until firm, about 3 hours, rerolling as logs harden to keep round shape. (Make-ahead: Refrigerate logs for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes.)

With serrated knife, cut into generous 1/4-inch (5 mm) thick slices; place, about 2 inches (5 cm) apart, on prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until bottoms are light golden, about 10 minutes.

Glaze: Meanwhile, in bowl, mix icing sugar, cream, butter and lemon and lime rinds until smooth; spread over hot cookies. Transfer to racks to let cool. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 47 mg
  • Protein 1 g
  • Calories 77.0
  • Total fat 4 g
  • Cholesterol 14 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Lemon Lime Refrigerator Cookies