Cream margarine, sugar and vanilla extract until light and fluffy, (about five minutes). Add eggs and continue beating for three minutes.

Sift in flour and baking powder and mix at low speed until crumbs form. Add orange juice and mix until combined. If crumbly, add additional orange juice one tablespoon at a time until dough comes together nicely.

Divide dough in half and pat dough into two balls; wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees Fahrenheit.

On a silicone mat, roll out dough to quarter-inch thickness. Using a two- and- a- half- to three-inch round cutter, cut circles. Remove excess dough from around the circles and leave the cut circles on the mat.

Slide the mat into a sheet pan. Place a heaping teaspoon of filling in each circle. Turn up three sides of each circle and pinch the corners closed. Re-roll scraps and cut more circles following directions above.

Bake 18–20 minutes or until edges are golden.