Pinwheels

Makes about 2 dozen cookies

Ingredients:

1/2 batch of sugar cookie dough or your favorite sugar cookie recipe
2 tbsp all-purpose flour
1/4 cup orange marmalade
Confectioner's sugar for dusting

Directions:

Preheat oven to 350 degrees.  In medium bowl, work together cookie dough and flour with wooden spoon until well blended.  Place dough mixture on large sheet of plastic wrap.  Place another sheet of plastic wrap on top and roll dough into an 1/8 inch thick layer, pulling out any wrinkles that develop as you roll.  Refrigerate about 10 minutes, or until firm.

Remove dough from refrigerator, peel off top sheet of plastic wrap, and flip dough over onto lightly floured work surface.  Remove remaining wrap.  With a 2 1/2 inch round cookie cutter, cut out cookies and place rounds 1 inch apart on un-greased cookie sheets.  Gather scraps and repeat rolling, chilling and cutting.

For each circle, cut four lines from edge almost to the center, nearly quartering the cookie.  Fold left corner of each section to center, forming a pinwheel shape.  Fill center with about 1/2 tsp marmalade.

Bake 8 to 10 minutes, or until golden brown.  Let cool briefly on cookie sheets to firm up.  Transfer to wire rack to cool completely.  Dust lightly with confectioners' sugar.  Store in airtight container at room temperature up to one week or in freezer up to six months.