Lemon-Nutmeg Meltaway Cookies
Bake at 325 degrees F for 15
Makes 64 single cookies or 32 double cookies
- 1 cup sifted cake flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 10 tablespoons (1 stick plus 2
tablespoons) unsalted butter or margarine, softened
- 1/2 cup 10X (confectioners')
- 2 teaspoons grated lemon rind
- 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 - inch circles with bottom of glass dipped in
- Bake in a slow oven (325
degrees F) 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 airtight
containers and sore up to 1 week.
- Note: Cookies can be put
together in pairs a 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.