Beth bakes...lemon nutmeg meltaway cookies

When Don and I got married his folks put together a cookbook with recipes and stories from our friends and family.  It was a WONDERFUL gift - but between our work and travel schedules, almost 10 years later it had nary a stain or spill to show for it.  Now that our lives have slowed down a little I have become almost obsessed with trying every recipe in the book - sometimes two or three recipes per meal.  So in honor of my new waist-expanding hobby (I won't even get in to the bacon double cheeseburger casserole I made on Tuesday) I give you...

Lemon Nutmeg Meltaway Cookies 1c sifted cake flour 1/2c cornstarch 1/4t salt 1/2t ground nutmeg 10T unsalted butter, softened 1/2c sugar 2t grated lemon rind extra bit of sugar

Sift together flour, cornstarch, salt and nutmeg in a bowl.  In a separate bowl beat sugar, butter and lemon rind with electric mixer until light and fluffy.  Add dry ingredients and beat on low speed, scraping bowl until smooth (note - my dough was a little crumbly but held together well once it was spooned out).  Drop dough by rounded teaspoonsful on to greased cookie sheet, flatten slightly with bottom of a glass dipped in sugar.  Bake in preheated 325 degree oven for 15 minutes or until cookies have turned a very pale golden brown around the edges.  Cool 2 minutes on cookie sheet, then transfer to a wire cooling rack.  Pack in airtight container and store up to one week.