Tested till perfect Lemon Lime Refrigerator Cookies

Lemon Lime Refrigerator Cookies

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2004

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 60


  • 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


  • 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
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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 Information Per cookie: about

cal 77 pro 1g total fat 4g sat. fat 2g
carb 9g fibre 0 chol 14mg sodium 47mg

% RDI:

calcium 1 iron 2 vit A 3 folate 3
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