Ingredients
2 large eggs
â…” 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
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Bake with Me
Preparation
In collaboration with Chef Dennis Chan of Blue Bamboo
Preheat oven to 350°F. Line two baking trays with silicone baking mats or parchment paper and set aside.
In a medium mixing bowl, whisk together the eggs, sugar, oil, zest, and vanilla.
In a separate large mixing bowl, combine flour, baking powder, and salt.Â
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.
Turn the dough out onto the countertop and knead until a smooth, slightly tacky, dough forms.
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.
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.
Gather the dough scraps and repeat steps 5-7, until all dough is used.
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.
Place the baking trays into the oven and bake for 20-25 minutes, until the edges turn golden brown.
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!