Ingredients
| 1⁄2 cup butter, softened |
| 1 package (3 oz) cream cheese, softened |
| 1 cup all-purpose flour, sifted |
| 1 cup fruit preserves, or filling of choice |
| 1⁄3 cup white sugar |
| 1 tsp ground cinnamon |
Directions
- Cream butter and cream cheese together until smoothly blended. Beat in flour. Shape dough into a smooth ball, wrap in foil or plastic wrap, and refrigerate overnight.
- Remove dough from the refrigerator 30 minutes before using. Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. In a bowl, combine sugar and cinnamon and set aside.
- Thinly roll out chilled dough, using flour as needed to prevent sticking. Cut out circles with a 3 or 4 inch round cookie cutter. Place a small spoonful of filling in center of each round, moisten edges with water, fold in half, and press edges together to seal. Place on prepared cookie sheets.
- Bake for 15 to 20 minutes or until lightly browned. Immediately roll empanadas in cinnamon sugar mixture.
Source : allrecipes.com
