Lemon and Raisin Refrigerator Cookies

Preparation info
  • Makes: about


    • Difficulty


    • Ready in

      15 min

Appears in

By Geraldene Holt

Published 2011

  • About

The idea of storing ready-to-bake cookie dough in the refrigerator came, I believe, from North America. Wrapped in plastic, the dough keeps well on a shelf in the fridge for up to a week while, at the same time, the lemon flavour develops.


  • 175 g / 6 oz butter
  • 90 g / 3


Cream the butter with both kinds of sugar and the zest of lemon. Beat in the egg and stir in the flour sifted with the baking powder, then stir in the raisins. Mix well to form a soft dough. Divide and form into two rolls about 5 cm / 2