Rehailetes de Chabacano (Apricot Pinwheel Cookies)

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.