Sift together flour, cornstarch, and nutmeg. Beat butter, sugar and lemon rind in a medium-size bowl with electric mixer until light and fluffy. Add to butter mixture. Beat on low speed, scraping bowl, until mixture is smooth (will be crumbly).
Form dough into small balls (3/4 to 1 inch). Place on ungreased cookie sheet and flatten slightly to 1-1/2" circles with bottom of glass dipped in powdered sugar (approx 1/4" thick). Or use Rycraft cookie press.
Bake at 325 for 15-20 minutes or until 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 store up to 1 week.
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