Empanadas
Source of Recipe
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List of Ingredients
Makes 2 1/2 dozen
1/2 cup butter, softened
1 (3-ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup strawberry preserves
1/3 cup sugar
1 teaspoon ground cinnamon
Confectioners' sugar (optional)
The day before baking, cream butter and cream cheese in a large mixing bowl 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. The next day, remove dough from the refrigerator 30 minutes before using. Preheat oven to 375 degrees. Roll chilled dough into a thin layer about 1/8-inch thick. Cut into circles with a 3- or 4-inch round cookie cutter. Place small spoonful of jam in center of each circle. Moisten edges with water. Fold circle over and press edges together.
Bake on ungreased cookie sheet 15-20 minutes. Remove from oven, immediately roll in sugar mixed with cinnamon or in confectioners' sugar, if preferred.
Recipe
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