Ingredients

3 eggs
¾ cups sugar
¾ cup oil
2 tsp vanilla
Juice and zest of ½ orange
3 2/3 cup flour
3 tsp baking powder
¼ tsp salt

Make the Cookies

Set oven to 350 F.

Beat egg with a fork just until whites and yolks are mixed.  Mixing by hand, combine sugar and egg until smooth.  Mix in oil.  Add vanilla, orange juice, and orange zest.  Mix all together until soupy, consistent texture.

In a separate bowl, mix together flour, baking powder, and salt.

A portion at a time, combine the flour mixture into the egg and oil mixture.  Combine until consistent texture.  It will be sticky!

Lightly flour a clean work surface.  Turn out the dough, cover lightly with flour just so the stickiness goes away (see pics below for an idea of what to look for).  You’ll have a nice smooth dough ball.  Flour a rolling pin, roll out to ¼ inch thick.

Using a cup or cookie cutter about 3.5 inches across, punch circles in the dough.  It helps to put a little flour on a plate and pat/swirl the cup or cookie cutter in the flour before making the next punch. Remove excess dough into a pile, which you can push together and roll out again to make more punches.

Cover a baking sheet with parchment paper.  Using an offset spatula (or get creative – a thin spatula or your fingers) move each circle to the parchment.  No need to leave much room between them.  Put 1 ½ tsp jam in the middle of each circle.  

Now shape each circle into a three-cornered “hat”.  You can do this by folding up three sides of the circle and pinching each corner together, or you can fold the sides over one another and lightly press down on the overlapping dough to seal it.  Make sure there’s no way the jam can leak out.  See first picture below as a guide, with three cornered hat above right, overlapping below left.

Bake for 13-14 minutes, turning halfway through, until corners are just starting to turn golden brown.