- Cook Time
- Prep Time
- 2 dozenServings
- 3 large eggs
- 1 cup Sugar
½ cup canola or vegetable oil
- 1 teaspoon orange juice
3½ teaspoons baking powder
3 cups all-purpose flour, plus extra for dusting parchment and dough
Lemon Curd Filling
- 2 large eggs plus 1 egg yolk
½ cup sugar
Zest (grated outer peel) of ½ lemon
- 3 tablespoons fresh lemon juice (from 2 large lemons)
- 3 tablespoons parve margarine
Preheat the oven to 350ºF.
1. Line 2 large cookie sheets with parchment. In a large bowl, mix together the eggs, sugar, oil, and orange juice, and mix well. Add the baking powder and flour and mix until the dough comes together. You can chill the dough at least one hour or overnight or bake right away.
Make the lemon curd filling:
1. In a double boiler, combine the whole eggs, egg yolk, and sugar. Add the lemon zest and juice and stir.
2. Cook the curd uncovered over simmering water, stirring occasionally, until a thick mixture is formed, about 25 minutes. Be patient and do not stir too much. If the water in the double boiler boils too fast, turn down the heat.
3. Remove the bowl from the heat and whisk in the margarine in small pieces. Cool for 5 minutes and then cover with plastic and refrigerate overnight.
Note: To use immediately, place the bowl of lemon curd in a larger bowl containing about 2 inches of ice and 1 cup of cold water. Let the smaller bowl sit in the ice for 15 minutes and the curd will be ready to use.
1. Divide the dough in half. Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about ¼ -inch thick. Every few rolls, peel back the top parchment and sprinkle more flour on the dough.
2. Use a glass or round cookie cutter about 2 to 3 inches in diameter to cut the dough into circles.
3. Place a teaspoon of the filling in the center and then fold in 3 sides to form a triangle, leaving a small opening in the center. Pinch the 3 sides very tightly. Place on the prepared cookie sheets. Repeat with the rest of the dough and re-roll and cut any dough scraps you have.
4. Bake for 12 to 16 minutes, or until the bottoms are lightly browned. The baking time often depends on the type of cookie sheet used: cookies on darker sheets bake faster. Just watch the cookies until they look done—you do not want them to be brown on top because then they will be too hard. Slide the parchment onto racks to cool the cookies.