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Prep Time:

30 minutes

Bake Time:

20 minutes

Total Time:

1 hour


14-16 cookies




  • 2 large eggs

  • ⅔ cup sugar

  • ¼ cup canola oil

  • 1 teaspoon orange zest

  • 1 teaspoon vanilla extract

  • 2 ¼ cups all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • Any preferred jam, preserves, or chocolate, for filling

Tools Needed

Silicone Baking Mat

Cookie Cutter

Rolling Pin

Cooling Rack

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Bake with Me


In collaboration with Chef Dennis Chan of Blue Bamboo

  1. Preheat oven to 350°F. Line two baking trays with silicone baking mats or parchment paper and set aside.

  2. In a medium mixing bowl, whisk together the eggs, sugar, oil, zest, and vanilla.

  3. In a separate large mixing bowl, combine flour, baking powder, and salt. 

  4. Slowly add the wet mixture into the dry and mix together using a silicone spatula until well combined. If the dough is too crumbly, slowly add water one teaspoon at a time, mixing in between.

  5. Turn the dough out onto the countertop and knead until a smooth, slightly tacky, dough forms.

  6. Lightly flour the countertop and shape the dough into a disc. Using a rolling pin, roll the dough out until it is about ¼ inch thick.

  7. Using a round cookie cutter that is at least 3 inches in diameter, cut out as many shapes from the dough as possible and place each circle onto the baking trays, spacing them about 2 inches apart.

  8. Gather the dough scraps and repeat steps 5-7, until all dough is used.

  9. Spoon 1 teaspoon of jam onto the center of each circle. Fold the sides up, overlapping at the edges, to create a triangle shape. Gently press down on the corners to create a seal.

  10. Place the baking trays into the oven and bake for 20-25 minutes, until the edges turn golden brown.

  11. Allow the cookies to cool on the tray for 5 minutes, then remove and allow to cool for an additional 10 minutes on a wire rack. Enjoy!

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