Procedures

1. 1

   In a medium bowl, whisk together flour, salt, and baking soda. In a large bowl, cream together butter and sugar until light and creamy, about 3 minutes. Beat in egg, vanilla, and orange juice. Add flour mixture in two parts, beating until each is well combined and scraping down side of bowl between additions.

2. 2

   Divide dough into two equal balls. Wrap balls in plastic wrap and let chill in the refrigerator for one hour.

3. 3

   Preheat oven to 375°F. Line two baking sheets with parchment paper. Roll out first ball of dough on a well floured surface. Roll dough into 12 by 5 inch rectangle that is about 1/4 inch thick. Spread rectangle evenly with 1/4 cup of jam and 1/2 tablespoon orange zest. Carefully roll dough into a pinwheel, starting with the longest side. Use a sharp knife dipped in flour to cut 1/2 inch cookies from the rolled log of dough. Place cookies on baking sheet, using your hands to carefully tamp them down into a more perfect circle. Repeat with second ball of dough.

4. 4

   Bake cookies until golden, 17 to 20 minutes.