In a food processor, combine flour, salt, sugar, half of tangerine zest, and baking powder and pulse to combine.

Add farmer cheese, butter, egg, vanilla, orange extract, and juice, blend to make a soft dough.

Scrape dough together to make a ball and chill for 30-40 minutes.

Cut dough ball in quarters and roll out each part to 1/4 inch.

Using a large glass or biscuit cutter, cut out circles.

Combine granulated sugar with 1 packet of powdered vanilla sugar.

Dip one side of each dough circle in sugar.

Fold it with the sugar side in, dip the half in sugar, fold into a quarter, dip in sugar again.

Lay cookies out on a parchment lined sheet.

Top each cookie with the remaining tangerine zest.

Bake in a pre-heated oven at 350 degrees for 30 minutes.

Sprinkle with more vanilla sugar on top.