SWEET EMPANADITAS RECIPES

Steps:

• Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
• Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
• Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
• Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
• Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
• Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
• Remove from the oven and immediately roll in the cinnamon sugar.

Steps:

• In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed until fluffy and light in color. Gradually add flour, beating on low speed until combined.
• Gather mixture into a ball. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
• Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper or nonstick foil; set aside. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. 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. 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.
• Place empanaditas 1 inch apart on the prepared cookie sheet. Bake in the preheated oven for 12 to 14 minutes or until golden brown.
• In a small bowl, combine sugar and cinnamon. While warm, carefully roll cookies in cinnamon-sugar. Place on a wire rack; let cool. Repeat with the remaining dough portion, the remaining jam, and the remaining cinnamon-sugar. Makes about 36 cookies.