Fruit Pinwheels

In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, baking soda, and salt. Beat until combined, scraping bowl as needed. Beat in sour cream, egg, 1 1/2 tsp. of the vanilla, and, if desired, lemon zest. Beat in flour. Divide dough into four portions. Cover and chill 2 hours or until dough is easy to handle.

Preheat oven to 375°F. Line a cookie sheet with parchment paper. On a lightly floured surface, roll one portion of dough at a time into a 7 1/2-inch square. Using a straight or fluted pastry wheel, cut dough into 2 1/2-inch squares. (Keep remaining dough chilled. If dough becomes too soft, return to refrigerator for a few minutes.)

Place squares 2 inches apart on prepared cookie sheet. Using pastry wheel, cut 1-inch slits from the corners toward the center of each square. Snip any large pieces of fruit in preserves. Spoon 1 tsp. preserves into center of each square. Fold every other tip (one from each corner) into center to form a pinwheel shape. Gently press dough in center to seal.

Bake 8 to 9 minutes or just until edges start to brown. Cool on cookie sheet 3 minutes. Remove; cool on a wire rack.

For icing, in a small bowl stir together powdered sugar, 3 tsp. of the milk, and the remaining 1/2 tsp. vanilla. Stir in enough of the remaining milk to reach drizzling consistency. Drizzle icing over cookies. Let stand until set.