|Unsalted margarine/Butter||6 Tablespoon (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Apricot preserves||3⁄4 Cup (12 tbs)|
|Grated orange rind||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Confectionery sugar||1⁄4 Cup (4 tbs)|
Preheat the oven to 375°F.
Coat 2 baking sheets with no-stick spray.
Place the margarine or butter in a large bowl.
Using an electric mixer, beat until light and fluffy.
Add the sugar and 1/4 cup of the preserves.
Beat until well-blended.
Add the egg, orange rind, and almond extract.
Beat for 2 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add to the apricot mixture and beat on low speed until just incorporated; do not overmix.
Refrigerate the dough for 10 minutes, or until slightly firm.
Form the dough into 1" balls.
Place on the prepared baking sheets, leaving 1 1/2" between balls.
Dip the back of a 1/4-teaspoon measuring spoon into the confectioners' sugar and press a deep indentation in the center of each ball.
Fill the indentation with 1/4 to 1/2 teaspoon of the remaining preserves.
Bake one sheet at a time for 10 minutes, or until the cookies are just tinged with brown.
Remove from the oven and let stand on the baking sheet for 1 minute.
Transfer to a wire rack to cool.