Empanadas
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"Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen."
Original recipe yield: 2 1/2 dozen.
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INGREDIENTS:
- 1/2 cup butter, softened
- 1 (3 ounce) package cream cheese
- 1 cup sifted all-purpose flour
- 1 cup fruit preserves
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
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DIRECTIONS:
- DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
- AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
- Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
- Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
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