Nut Free

Yield: 24 - 36 cookies

Prep Time: 30 minutes

Total Time: 2 hours 45 minutes



  • 2 ½ c. all purpose flour

  • 1 Tb. + ¾ t. Baking powder

  • ½ t. Salt

  • ½ c. butter, room temperature

  • 3 Tb. vegetable oil

  • ¼ c. + 2 Tb. sugar

  • ½ t. Vanilla

  • 1 egg

  • 2 Tb. fresh squeezed orange juice

  • 1 ½ t. Orange zest

  • 4 - 6 Tb. Lekkco

  • Powdered sugar, for dusting



  1. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

  2. In a large mixing bowl, beat together the butter, sugar, and oil with an electric mixer until the mixture forms a paste. Add the eggs and vanilla until combined.

  3. Add the orange juice and zest until combined then mix in 1 cup of the dry mix at a time until the rest of the flour is used and fully combined. Scrape the bowl, if needed, and do not overmix.

  4. Divide the dough in half, form each half into a disk, then plastic wrap individually and refrigerate for at least 2 hours.

  5. Preheat the oven to 350F and line a baking sheet with parchment, then set aside. 

  6. Take one of the disks of dough and place between 2 sheets of parchment paper. Roll dough out to ¼” thick and stamp out circles with a cookie cutter or glass. Reserve the scraps.

  7. Place ½ teaspoon of Lekkco into the center and fold up the sides to form a triangle. Gently scoop up cookies with a spatula and place 2 inches apart on the baking sheet, bake for 6-8 minutes or until the corners barely start to brown. 

  8. Repeat steps 6 and 7 with the other disk of dough (or save for later!).

  9. Let cool completely then lightly dust with powdered sugar. Serve and enjoy!