Add the sugar gradually, and blend until light and creamy.
Beat in the egg and marmalade.
Sift the flour. Resift with the baking powder.
Stir sifted ingredients into the butter mixture.
Drop batter from a teaspoon, well apart, on a greased sheet.
Bake the cookies for about 8 minutes.
About 48 (2-inch) cookies
* It is difficult to prescribe the right amount of flour, as marmalades differ
a great deal in consistency. Follow the rule, then try out 1 or 2 cookies. If they
are too dry, add a little more marmalade, if too moist, a little more flour and
some grated lemon rind.