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.
Servings: 60
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 77 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 47 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 3% |
| folate | 3% |
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1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tbsp (15 mL) finely grated lemon rind
2 tsp (10 mL) finely grated lime rind
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
4 oz (125 g) white chocolate, finely chopped (optional)
1 egg white
2/3 cup (150 mL) finely chopped almonds
Glaze:
1 cup (250 mL) icing sugar
3 tbsp (50 mL) whipping cream
1 tbsp (15 mL) butter, softened
1 tsp (5 mL) finely grated lemon rind
1/2 tsp (2 mL) 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 sa< 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.)
Additional Information
Source
Canadian Living Magazine: December 2004
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