Dough

In a medium sized bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda.

In another medium sized bowl, add the sugar and orange zest and use your fingers to rub the zest into the sugar until thoroughly combined. To the sugar mixture, add one egg, olive oil, orange juice, and vanilla and whisk until thoroughly combined.

Add the wet mixture into the flour mixture to form a dough. Use a wooden spoon or spatula to combine before kneading the dough with your hands. It will come together easily. It may be a bit wet - that's ok. Form the dough into two balls, wrap in plastic wrap and refrigerate it for at least a half hour or even overnight.

Prep Fillings

While the dough is chilling and resting, prepare your cookie sheet with parchment or a silicone liner. Prepare your fillings and wash. Preheat the oven to 350 degrees.

Form and Bake

Take out one half of the dough at a time from the refrigerator and roll it out between parchment paper or on a well-floured work surface to about ⅛ inch thick - really as thin as you can roll it without it falling apart. It doesn't have to be perfectly shaped as you roll it, just fairly even in thickness.

Use a 3" or 2.5" round cookie cutter to cut out as many circles as you can and place them on a parchment-lined cookie sheets. Using a pastry brush, brush each circle with egg wash and then place a scant teaspoon of filling in the center. Cinch up the dough to form a triangle and be sure to close each corner firmly.

After your have filled and formed each one, refrigerate the tray for about half an hour. This ensures they stay closed while baking. While the cookies are chilling, preheat the oven to 350°F.

Remove the tray, egg wash each cookie and sprinkle a bit of sugar on each (egg wash and sugar are optional). Bake at 350 degrees for 18 minutes (check at 15). Remove and place on a cooling rack. Enjoy with a cup of coffee or tea or deliver to your friends in a festive Mishloach Manot basket.

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Chocolate Peppermint Cupcakes

Ingredients

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