Lemon Lime Refrigerator Cookies
This recipe makes 60 servings
|Per cookie: about||-|
|total fat||4 g|
|sat. fat||2 g|
- Portion size: 60
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.
- 1 cup 1cupbutter, softened
- 1 cup 1cupgranulated sugar
- 1 1eggeggs
- 1 tbsp 1tbspfinely grated lemon rind
- 2 tsp 2tspfinely grated lime rind
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 1/2 tsp 1/2tspbaking powder
- 1/4 tsp 1/4tspsalt
- 4 oz 4ozwhite chocolate, finely chopped (optional)
- 1 1egg whiteegg whites
- 2/3 cup 2/3cupfinely chopped almondalmonds Glaze:
- 1 cup 1cupicing sugar
- 3 tbsp 3tbspwhipping cream
- 1 tbsp 1tbspbutter, softened
- 1 tsp 1tspfinely grated lemon rind
- 1/2 tsp 1/2tspfinely 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.)
Source : Canadian Living Magazine: December 2004