Lemon-Nutmeg Shortbreads with Lemon Icing

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

Suggestions


Indulge in the delightful flavors of our Lemon-Nutmeg Shortbreads with Lemon Icing, a perfect treat for any dessert lover! These vegetarian shortbreads are not only easy to make but also come together in just 45 minutes, making them an ideal choice for a quick yet impressive dessert. With each cookie containing only 92 calories, you can enjoy a sweet bite without the guilt.

The combination of zesty lemon peel and aromatic nutmeg creates a unique flavor profile that will tantalize your taste buds. The buttery texture of the shortbreads melts in your mouth, while the tangy lemon icing adds a refreshing finish that elevates these cookies to a whole new level. Whether you're hosting a gathering or simply treating yourself, these shortbreads are sure to impress your family and friends.

Perfectly sized for sharing, this recipe yields 18 delightful cookies, making it a great option for parties, picnics, or afternoon tea. Plus, they can be made a week in advance and stored in an airtight container, ensuring you always have a sweet treat on hand. So, roll up your sleeves and get ready to bake these scrumptious Lemon-Nutmeg Shortbreads that will leave everyone asking for more!

Ingredients

  • cup all purpose flour 
  • 2.5 tablespoons cornstarch 
  • 0.3 teaspoon ground nutmeg 
  • 18 servings lemon icing 
  • 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