Recipe by Susiecat too
READY IN: 35mins
YIELD: 36 cookies




  • Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
  • Sift flour, baking powder and salt.
  • In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
  • Add egg and mix 1 minute.
  • Mix in orange juice, vanilla and almond extracts.
  • Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
  • Divide the dough in half; it will be very sticky.
  • Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
  • Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
  • Using a floured spatula, pick up circles and place on prepared baking sheets.
  • Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
  • Place 1 1/2 inches apart on baking sheets.
  • Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
  • Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
  • Cool 5 minutes and remove to racks to finish cooling.
  • May be stored, airtight, for several days.