Lemon-Nutmeg Shortbreads with Lemon Icing

Lemon-Nutmeg Shortbreads with Lemon Icing
Lemon-Nutmeg Shortbreads with Lemon Icing might be a good recipe to expand your dessert recipe box. Watching your figure? This vegetarian recipe has 92 calories, 1g of protein, and 5g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 18. If you have butter, salt, lemon icing, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 350°F.
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OvenOven
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.
Ingredients you will need
Corn StarchCorn Starch
Lemon PeelLemon Peel
VanillaVanilla
ButterButter
NutmegNutmeg
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Hand MixerHand Mixer
WhiskWhisk
BowlBowl
3
Add dry ingredients and mix until dough begins to come together.
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DoughDough
4
Turn dough out onto sheet of waxed paper. Gather dough into ball; flatten into disk. Cover with second sheet of paper.
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DoughDough
5
Roll out dough to 1/4-inch thickness, turning and freeing paper from dough occasionally. Free bottom sheet of paper; remove top sheet.
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DoughDough
RollRoll
6
Cut out cookies, using 3-inch cutters.
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Cut Out CookiesCut Out Cookies
7
Transfer to 2 ungreased baking sheets, spacing cookies 1/2 inch apart. Gather and reroll scraps; cut out additional cookies.
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CookiesCookies
Equipment you will use
Baking SheetBaking Sheet
8
Transfer to sheet.
9
Bake cookies until firm to touch and just beginning to color, about 15 minutes.
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CookiesCookies
Equipment you will use
OvenOven
10
Transfer cookies to rack and cool.
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CookiesCookies
11
Drizzle icing from fork tines onto cookies. (Can be made 1 week ahead. Store airtight in single layer at room temperature.)
Ingredients you will need
CookiesCookies
IcingIcing
DifficultyHard
Ready In45 m.
Servings18
Health Score0
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