Rehailetes de Chabacano (Apricot Pinwheel Cookies)

Little apricot pinwheel shaped cookies.  You could easily use any other fruit you like.

2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
7 oz softened butter
1 cup granulated sugar
1 whole egg + 1 egg yolk
1/2 teaspoon orange zest
1 can apricot halves
1 inch canela (Mexican cinnamon)
1 tablespoon orange zest
 

Preheat oven 350 degrees

Sift together  flour, baking powder and salt. 

In a separate bowl cream butter and sugar.  Fold in egg and orange zest.  Gradually add dry ingredients until smooth.  Cover the dough with plastic wrap and refrigerate.

Meanwhile, drain the apricot halves and boil 1/2 cup of their syrup with the cinnamon stick and reaming orange zest until it thickens.  Cool complete.  roll out the dough and cut into  2 3/4" squares.  Slit the four corners diagonally 3/4 of the way towards the center.  Place a little of the apricot mixture in the center of each cookie and fold in the tips alternately to form pin wheels.  Bake for 7 -10 min until edges are dark golden brown.

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