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.
