Ingredients
  • 1   cup 
    butter, softened
  • 1   cup 
    sugar
  • 1   
    large egg
  • 2   tablespoons 
    orange juice
  • 3   cups 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 1/4  teaspoon 
    salt
Directions
1.
In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add egg and orange juice, beating well.
2.
In another bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended.
3.
Cover and refrigerate dough for 1 hour.
For pinwheel cookies:

1.
Divide chilled dough in half. On a lightly floured surface, roll each portion into an 18 x 12-inch rectangle. Sprinkle colored sugar evenly over dough, pressing down gently with hands.
2.
Roll-up dough jellyroll fashion, beginning at a long side. Wrap in waxed paper and Refrigerate for 1 hour.
3.
Preheat oven to 350 degrees F.
4.
Cut roll into 1/4-inch thick slices. Place on lightly greased baking sheets.
5.
Bake for 8 to 10 minutes.
For cut-out cookies:

1.
Preheat oven to 350 degrees F.
2.
Divide chilled dough in half. On a lightly floured surface, roll each portion to 1/8-inch thickness. Cut out shapes with cookie cutters. Place on lightly greased baking sheets. Sprinkle with colored sugar, if desired.
3.
Bake for 8 minutes. Transfer to wire racks to cool.
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