lemon nutmeg shortbread with lemon icing.
Note to self: when promising your daughter you’ll bake something “really yummy,” consult your pantry first.
We had lemons. And not a whole lot else. So we made this recipe.
And LOVED them.
Whip up your butter, sugar, vanilla and lemon zest in one bowl.
And your dry ingredients, including a healthy dose of nutmeg, in another.
After rolling and cutting them out, pop them in the oven and drizzle with a lemon icing when cooled.
And then pull out all your girliest linens and photograph them 27 different ways to see which way looks the prettiest.
Lemon Nutmeg Shortbread with Lemon Icing
adapted from Epicurious
What You’ll Need:
1 cup all purpose or whole wheat flour ($.18 at $.35/lb)
2 1/2 tbsp. cornstarch (trace)
1/2 tsp. nutmeg ($.11 at $.22/tsp)
1/2 cup butter at room temperature ($.75 at $.75/stick)
1/3 cup sugar ($.11 at $.60/lb)
zest of 1 lemon (free!…if you grow your own)
1 tsp. vanilla (free!…if you make your own)
3 tsp. lemon juice (free!)
1/4 cup powdered sugar ($.07 at $.60/lb)
Preheat oven to 350.
Combine flour, cornstarch and nutmeg in a medium bowl. Separately, beat butter, sugar, lemon peel and vanilla until light and fluffy. Add dry ingredients and mix just until combined.
Turn dough onto a sheet of wax paper. Gather into a ball and flatten into a disc. Cover with second sheet of wax paper. Roll dough to 1/4 inch thickness, turning and freeing up the dough occasionally. Remove top sheet and cut out shortbreads using 2 inch cutters (I used the top of a small jar to make round shapes). Transfer to 2 ungreased baking sheets. Gather and re-roll dough, but no more than twice.
Bake shortbreads until firm to the touch and just about to color, about 12 minutes. Transfer to a rack to cool completely.
Meanwhile, mix powdered sugar and lemon juice to make the icing. Drizzle with a fork over the shortbreads and cool.
66 calories per cookie
4 grams of fat
.5 grams protein