-
1
Place rack in upper third of oven. Preheat to 350u00b0F Line baking sheets with parchment paper, or grease them.
-
2
Sift flour, baking powder and salt.
-
3
In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
-
4
Add egg and mix 1 minute.
-
5
Mix in orange juice, vanilla and almond extracts.
-
6
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.).
-
7
Divide the dough in half; it will be very sticky.
-
8
Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
-
9
Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
-
10
Using a floured spatula, pick up circles and place on prepared baking sheets.
-
11
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.
-
12
Place 1 1/2 inches apart on baking sheets.
-
13
Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
-
14
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.
-
15
Cool 5 minutes and remove to racks to finish cooling.
-
16
May be stored, airtight, for several days.
