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1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a medium bowl stir together flour, cornmeal, and salt; set aside.
2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat mixture about 2 minutes or until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating on low speed after each addition. Beat in vanilla and lemon peel. Beat in flour mixture on low speed until combined. Stir in dried apricots. Let dough stand for 5 minutes.
3. Place pine nuts in a shallow dish. Shape dough into 1 1/4-inch balls. Lightly press one side of each ball into pine nuts. Place balls, nut sides up, 2 inches apart on the prepared cookie sheet. Using your fingers, flatten each ball slightly.
4. Bake about 10 minutes or until edges are set. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack; cool.