Lemon-Nutmeg Shortbreads with Lemon Icing

Vegetarian
Lemon-Nutmeg Shortbreads with Lemon Icing
45 min.
18
92kcal

Suggestions


Indulge in the delicate sweetness of Lemon-Nutmeg Shortbreads with Lemon Icing, a delightful dessert that is perfect for any occasion. These vegetarian treats embody a beautiful balance of zesty lemon and warm nutmeg, creating a flavor profile that will leave your taste buds wanting more. Each bite is a harmonious blend of crumbly goodness and creamy icing, making them irresistible to both young and old alike.

In just 45 minutes, you can whip up a batch of 18 scrumptious shortbread cookies that will impress your friends and family. Picture a cozy afternoon gathering where you serve these buttery delights, paired alongside tea or coffee. The aroma of freshly baked cookies, accented by the refreshing scent of lemon, will fill your kitchen, drawing everyone in.

Not only are these cookies a treat for the senses, but they also offer a guilt-free indulgence with only 92 calories per serving. So, whether you’re looking to bring a sweet touch to a special celebration or simply want to elevate your dessert game, these Lemon-Nutmeg Shortbreads with Lemon Icing are sure to be a hit. Get ready to bake and enjoy the delightfully tangy flavor that will make your taste memories last!

Ingredients

  • cup flour 
  • 2.5 tablespoons cornstarch 
  • 0.3 teaspoon nutmeg 
  • 18 servings optional: lemon 
  • tablespoon lemon zest grated
  • 0.1 teaspoon salt 
  • 0.3 cup sugar 
  • 0.5 cup butter unsalted room temperature (1 stick)
  • teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • hand mixer

Directions

  1. Preheat oven to 350°F.
  2. Combine flour, cornstarch, nutmeg and salt in medium bowl; whisk to blend. Using electric mixer, beat butter, sugar, lemon peel and vanilla in large bowl until light and fluffy.
  3. Add dry ingredients and mix until dough begins to come together.
  4. Turn dough out onto sheet of waxed paper. Gather dough into ball; flatten into disk. Cover with second sheet of paper.
  5. Roll out dough to 1/4-inch thickness, turning and freeing paper from dough occasionally. Free bottom sheet of paper; remove top sheet.
  6. Cut out cookies, using 3-inch cutters.
  7. Transfer to 2 ungreased baking sheets, spacing cookies 1/2 inch apart. Gather and reroll scraps; cut out additional cookies.
  8. Transfer to sheet.
  9. Bake cookies until firm to touch and just beginning to color, about 15 minutes.
  10. Transfer cookies to rack and cool.
  11. Drizzle icing from fork tines onto cookies. (Can be made 1 week ahead. Store airtight in single layer at room temperature.)

Nutrition Facts

Calories92kcal
Protein3.67%
Fat50.32%
Carbs46.01%

Properties

Glycemic Index
13.37
Glycemic Load
6.54
Inflammation Score
-2
Nutrition Score
1.6126086763714%

Flavonoids

Eriodictyol
1.5mg
Hesperetin
1.95mg
Naringenin
0.04mg
Luteolin
0.13mg
Myricetin
0.04mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:91.95kcal
4.6%
Fat:5.23g
8.04%
Saturated Fat:3.26g
20.37%
Carbohydrates:10.75g
3.58%
Net Carbohydrates:10.32g
3.75%
Sugar:3.94g
4.38%
Cholesterol:13.56mg
4.52%
Sodium:17.3mg
0.75%
Alcohol:0.08g
100%
Alcohol %:0.38%
100%
Protein:0.86g
1.72%
Vitamin C:4.14mg
5.02%
Vitamin B1:0.06mg
3.86%
Selenium:2.5µg
3.57%
Folate:13.73µg
3.43%
Vitamin A:159.31IU
3.19%
Manganese:0.05mg
2.59%
Vitamin B2:0.04mg
2.3%
Vitamin B3:0.42mg
2.11%
Iron:0.38mg
2.09%
Fiber:0.43g
1.74%
Vitamin E:0.16mg
1.08%
Phosphorus:10.39mg
1.04%
Source:Epicurious