Lemon Lime Refrigerator Cookies and Orange Creamsicle Cookies

I think I was in a citrus mood when I was baking this year. These were both very good!!

Lemon Lime  Cookies - Will make 4 logs. Each log does about a dozen cookies.

• 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 (113 g) white chocolate, finely chopped (optional) ( I used white choc chips)
• 1 egg white
• 2/3 cup (150 mL) finely chopped almonds
• Glaze:
• 1 cup (250 mL) icing sugar
• 3 tbsp (45 mL) whipping cream (I used half and half)
• 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 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

Orange Creamsicle Cookies

Ingredients:
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

Instructions:
Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

From the blog: http://www.the-girl-who-ate-everything.com/2010/04/creamsicle-cookies.html