Lemon-Nutmeg Shortbreads with Lemon Icing

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

Suggestions


These Lemon-Nutmeg Shortbreads with Lemon Icing are the perfect treat to brighten up your day. The delicate balance of tangy lemon zest and the warm spice of nutmeg makes for a uniquely flavorful cookie that will captivate your taste buds. Whether you're hosting a gathering or simply indulging in a sweet moment for yourself, these shortbreads offer a delightful combination of textures and tastes.

With a crisp, melt-in-your-mouth texture and a light, fragrant lemon icing drizzle, these cookies are an irresistible dessert that’s both refreshing and comforting. The nutmeg adds just a hint of spice, elevating the simple shortbread to something truly special. And the best part? This recipe is easy to make and yields 18 delicious cookies, perfect for sharing with friends or family.

Not only do these shortbreads make an excellent dessert, but they also have a lovely, subtle sweetness that pairs beautifully with tea or coffee. If you’re looking for a dessert that’s both simple and elegant, these Lemon-Nutmeg Shortbreads with Lemon Icing are sure to impress. Best of all, you can prepare them in under an hour, making them a great option for last-minute baking projects. Give them a try, and treat yourself to something truly scrumptious!

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