These are actually a lot easier than they seem but totally worth the wait!
Any kind of jam or jelly is delicious with this recipe if you aren't thrilled with oranges, but the favorite around here orange.
Beat in as much flour as you can with the electric mixer, then stir in the rest with a wooden spoon.
Cover and chill approx 1 hour, it will be easy to handle.
Shape dough into approx 1 inch balls and drop into the cupcake pan slots.
Using your index finger or the back of a small spoon, make an indentation in the center of the cookie dough so that it comes up even to the top of the muffin cup.
Make sure not to push the indentation too far down, so there is enough dough all around the cup.
Spoon approx 3/4 to 1 teaspoon of orange marmalade into each indentation, so it is even with top of the muffin cup.
Let cool in the pan for about 5 minutes before carefully removing with a knife. They should come right out.
Cool before serving, the marmalade will stay fairly hot after the cookie crust has cooled.
Makes about 2 1/2 - 3 dozen blossoms.