1 stick butter, room temperature
1/2 c. sugar
2 eggs
Grated zest of 1 orange
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt

FILLING:

1 can prepared poppy seed or prune filling
1 egg

Preheat oven to 375 degrees. Line 2 cookie sheets with foil and grease foil lightly. With an electric mixer, beat butter and sugar until light and fluffy. Beat in 2 eggs and orange zest and blend thoroughly. Add flour, baking powder and salt; blend into a smooth dough.

Scrape dough onto a floured board and form into a disc. (Dough may be stored in refrigerator or frozen at this point.) To continue, divide dough into thirds. Flatten each third into a disc and roll to 1/4 inch thick. Cut in 2 1/2 to 3 inch rounds with a cookie cutter. Place 1 teaspoon of filling in center of dough. Fold edges toward center to form a triangle, allowing filling to show. Pinch edges securely.

Place on prepared cookie sheets, about 1 inch apart. Lightly beat remaining egg with a pinch of salt, brush on cookies. Bake 10 minutes or until golden. Cool on a rack. Store in an airtight place. Makes 5 dozen.