Bake at 325 degrees F for 15 minutes.
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') sugar
• 2 teaspoons grated lemon rind

1. Sift flour, cornstarch, salt and nutmeg onto wax paper.
2. Beat butter, sugar and lemon rind in a medium-size bowl with electric mixer until light and fluffy.
3. 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 10X sugar.
4. Bake in a slow oven (325 degrees F) for 15 minutes or until cookies have turned a very pale golden-brown around the edges.
5. 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.
6. 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.