1 c. sifted cake flour
1/2 c. cornstarch
1/4 tsp. salt
1/2 tsp. ground nutmeg
10 tbsp. (1 stick + 2 tbsp.) butter, softened
1/2 c. confectioners' sugar
2 tsp. grated lemon rind
1/2 c. apricot preserves
1 tbsp. sugar

Sift flour, cornstarch, salt and nutmeg onto wax paper. Beat butter, sugar and lemon rind in a medium size bowl with electric mixer until light and fluffy.

Add sifted dry ingredients to butter mixture. Beat on low speed, scraping bowl, until mixture is smooth. Roll dough by measuring teaspoonfuls into balls. Place on ungreased cookie sheet; flatten slightly to 1 1/4" circles with bottom of glass dipped in powdered sugar.

Bake in a slow oven, 325 degrees, for 15 minutes or until cookies have turned a very pale golden brown around the edges.

Cool 2 minutes on the cookie sheet, then transfer to a wire rack and cool completely. Pack into air tight containers and store up to 1 week.

NOTE: Cookies can be put together in pairs as follows: Cook 1/2 cup apricot preserves with 1 tablespoon sugar in a small saucepan for 2 minutes, stirring constantly. Cool, then spread just enough of the mixture between pairs of cookies to hold firmly.