Lemon Lime Refrigerator Cookies

By The Canadian Living Test Kitchen

Tested till perfect

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Lemon Lime Refrigerator CookiesStash 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.5 out of5based on1 ratings.
Lemon Lime Refrigerator Cookies

This recipe makes 60 servings

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Nutritional Info
Per cookie: about -
cal 7777 cal
pro 1 g1g pro
total fat 4 g4g total fat
sat. fat 2 g2g sat. fat
carb 9 g9g carb
fibre 00 fibre
chol 14 mg14mg chol
sodium 47 mg47mg sodium
% RDI: -
calcium 11 calcium
iron 22 iron
vit A 33 vit A
folate 33 folate

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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.

Ingredients

  • 1 cup butter , softened1 cup butter, softened
  • 1 cup granulated sugar 1 cup granulated sugar
  • 1 egg 1 egg
  • 1 tbsp finely grated lemon rind 1 tbsp finely grated lemon rind
  • 2 tsp finely grated lime rind 2 tsp finely  grated lime rind
  • 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • 1/4 tsp salt 1/4 tsp salt
  • 4 oz white chocolate , finely chopped (optional)4 oz white chocolate, finely chopped (optional)
  • 1 egg white 1 egg white
  • 2/3 cup finely chopped almonds 2/3 cup finely chopped almonds
  • Glaze:
  • 1 cup icing sugar 1 cup icing sugar
  • 3 tbsp whipping cream 3 tbsp whipping cream
  • 1 tbsp butter , softened1 tbsp butter, softened
  • 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
  • 1/2 tsp finely grated lime rind 1/2 tsp finely grated lime rind

Preparation

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.)

Source : Canadian Living Magazine: December 2004

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