Combine 1 cup softened butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed.
Add flour and baking powder; beat at low speed until well mixed.
Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2 to 3 hours or until firm. (I prepped mine the night before)
When ready to bake, heat oven to 400°F.
Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets lined with parchment paper or silicone mats.
Bake 6-10 minutes or until edges are lightly browned.
Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.