Ingredients
- 2 large eggs
- 2/3 cup sugar
- 1 teas. vanilla extract
- 2 1/4 cup gluten free all purpose flour
- 1/4 cup canola oil
- 1 teas. baking powder
- 1/4 teas. salt
- 1 teas. orange zest
- Jam, Chocolate, or whatever filling you prefer
Preparation
Step 1
Preheat oven to 350 degrees.
In a medium bowl whisk together eggs, sugar, vanilla, oil and orange zest.
Using a sifter, pour flour, baking powder, and salt inside and sift on top of liquid mixture. Flour rolling pin and roll out dough to 1/4 inch thick.
using a 3" found cookie cutter, cut circles in dough and transfer to lightly greased cookie sheet.
using a teas., place one teas. of preferred filling (I used chocolate almond butter and pomegranate jelly) in the center of dough round.
fold left edge of circle until it almost hits the center. Fold right edge over to create a pyramid. Fold the bottom edge up to meet the other sides, folding one side under the right and over the left. Pinch the ends.
Place on cookie sheet and bake for 18-20 minutes until golden.
Makes 28 cookies.