Sweet Empanaditas

1. 1

   Combine butter and cream cheese in a large bowl. Beat until light and fluffy. Gradually add flour, beating on low speed until combined.

2. 2

   Gather mixture into a ball and divide in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.

3. 3

   Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper or nonstick foil; set aside.

4. 4

   On a lightly floured surface, roll out one of the dough portions to a 1/8 inch thickness.

5. 5

   Using a round 3 to 3 1/2 inch cookie cutter, cut out dough. place about 1 teaspoon of the jam in the center of each round.

6. 6

   Moisten edges of dough with water. Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal.

7. 7

   Place the empanaditas 1 inch apart on the prepared cookie sheet, Bake in oven for 12-14 minutes or until golden brown.

8. 8

   In a small bowl, combine sugar and cinnamon. While cookies are warm, carefully roll them in cinnamon-sugar.Place on a wire rack; let cool. Repeat with remaining dough portion, remaining jam, and remaining cinnamon-sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.