Lemon Lime Refrigerator Cookies

By The Canadian Living Test Kitchen

195 people added this to their Recipe Box

This recipe makes 60 servings

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 1cup cupbutter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
1 egg 1 1eggeggs
1 tbsp finely grated lemon rind 1 1tbsp tbspfinely grated lemon rind
2 tsp finely grated lime rind 2 2tsp tspfinely grated lime rind
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt
4 4oz ozwhite chocolate, finely chopped (optional)
1 egg white 1 1egg whiteegg whites
2/3 cup finely chopped almonds 2/3 2/3cup cupfinely chopped almondalmonds
Glaze:
1 cup icing sugar 1 1cup cupicing sugar
3 tbsp whipping cream 3 3tbsp tbspwhipping cream
1 tbsp butter , softened1 1tbsp tbspbutter, softened
1 tsp finely grated lemon rind 1 1tsp tspfinely grated lemon rind
1/2 tsp finely grated lime rind 1/2 1/2tsp tspfinely 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