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    Sweet Empanaditas

    By Better Homes and Gardens – Tue, Nov 3, 2009 12:51 AM EST

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    servings:36
    cook time:12min
    recipe source:Better Homes and Gardens

    Top ideas for dinner tonight

    Empanaditas are little Mexican pies that can be sweet or savory. This dessert version features a rich cookie dough crust filled with pineapple jam, bringing in a taste of the tropics. It is finished by rolling the cookies, still warm from baking, in cinnamon and sugar. Keep a batch of these tasty treats in your freezer for unexpected guests or a sweet ending to your next Mexican dinner.

    Ingredients

    • 1 cup butter, softened
    • 2 3-ounce packages cream cheese, softened
    • 2 cups all-purpose flour
    • 1 cup desired tropical fruit jam (such as pineapple or Hawaiian fruit)
    • 1/3 cup sugar
    • 1 teaspoon ground cinnamon

    Directions

    1. 1In 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.
    2. 2Gather mixture into a ball. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
    3. 3Preheat 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.
    4. 4Place empanaditas 1 inch apart on the prepared cookie sheet. Bake in the preheated oven for 12 to 14 minutes or until golden brown.
    5. 5In 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.
    6. 6To Store: Place cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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    Write Review
    • I made t....
      By Pete on Sun, Nov 14, 2010 7:25 PM EST

      N/A0

      I made these for a pot luck card game. They went over very well, everyone loved them! I didnt use the parchment paper, but wished I had... as these pastries bake the filling may ooze out, if you dont clean the baking sheet (or change the parchment paper) then the next batch will have burned bottoms.
      Report Abuse |
    • Super ea....
      By Debbie on Thu, Nov 4, 2010 12:20 PM EDT

      N/A0

      Super easy sweet treat. I made this for my son's Spanish class, hope they like it!
      Report Abuse |
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