Lemon-Nutmeg Shortbreads with Lemon Icing

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

Suggestions


Looking for a sweet treat that combines the zesty freshness of lemon with the warm, comforting notes of nutmeg? These Lemon-Nutmeg Shortbreads with Lemon Icing are the perfect dessert to indulge in. The rich buttery flavor of the shortbread pairs beautifully with the citrusy kick of lemon, while the delicate hint of nutmeg adds an aromatic touch. Whether you're hosting a tea party, celebrating a special occasion, or simply craving a delicious homemade cookie, these shortbreads will surely impress.

Not only do these cookies have a melt-in-your-mouth texture, but they also offer a delightful contrast with the sweet and tangy lemon icing drizzled on top. Perfect for vegetarians and those looking for a light dessert option, they are simple to make, with just a few pantry staples needed. With a preparation time of just 45 minutes and a yield of 18 delicious servings, this recipe is both easy and satisfying.

With the holidays just around the corner or a simple family gathering in sight, these Lemon-Nutmeg Shortbreads will make a delightful addition to your dessert table. Plus, they're easy to store, so you can make them ahead of time and enjoy them throughout the week. Don't miss out on this irresistible treat!

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