75 g butter, soft
30 g sugar
1 ts lemon peel, finely grated
3/4-1 ts lemon juice
1/4 ts nutmeg, finely ground (use more if desired)
1-2 pn sea salt
70 g flour
30 g cornstarch
1 pn baking powder
sugar & nutmeg, for coating
Whisk butter, sugar, nutmeg, salt, lemon peel and lemon juice until creamy. Add flour, cornstarch and baking powder. Knead quickly until smooth. Shape a log (3 cm diameter), wrap in foil, refrigerate for about 30 minutes, then roll in sugar and nutmeg. Cut into slices (5 mm) and place on a baking tray (lined with parchment paper). Leave enough space, cookies will spread. Bake in preheated oven at 160 deg C for about 13-15 minutes.