Recipe: Lemon Refrigerator Slices (slice-and-bake cookies)

LEMON REFRIGERATOR SLICES

2 medium lemons
1 cup soft butter (no substitutions)
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

From lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice; set aside.

In large bowl, with mixer at medium speed, beat butter with both sugars until creamy. At low speed, beat in egg, lemon peel, and lemon juice until mixed. Beat in flour, baking soda, and salt just until blended.

With well-floured hands, divide dough in half. Shape each half into a 10-inch-long log. Wrap each log in plastic wrap and refrigerate overnight (or freeze 1 hour) until dough is firm enough to slice.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F. Grease large cookie sheet.

With serrated knife, cut 1 long crosswise into 1/4-inch-thick slices. Place slices, 2 inches apart, on cookie sheet.

Bake slices 8 to 10 minutes, until golden. Transfer cookies to wire rack to cool. Repeat with remaining log. Store cookies in tightly covered container up to 2 weeks.

Makes about 6 1/2 dozen cookies
Adapted from source: Good Housekeeping magazine, December 1999