Saturday, October 15, 2011

Cookie Empanadas

These cookies are just sinful.  What's not to love in this recipe?  The dough is made of butter, cream cheese, and flour.  Then you fill them with jelly.  Then you bake them and roll them in cinnamon and sugar.  Good grief.  Amazing.  They're especially good just out of the oven.

The recipe only made about 15 cookies.  I did half with apple jelly and half with strawberry preserves, and I thought the apple ones were better (but it's not like I turned down any of the strawberry ones).  The preserves leaked out of the cookies more during baking, and the jelly held up better.  You could easily switch up flavors, but the jelly was better to cook with. 

I will absolutely make these again.  These would be great Christmas cookies.  Delicious!

Cookie Empanadas

1/2 cup (1 stick) butter, softened
3 oz cream cheese, softened
1 cup all-purpose flour
1 cup fruit jelly
1/3 cup white sugar
1 tsp ground cinnamon

Day/Week Before: Cream butter and cream cheese together 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.

Day Of: Remove dough from refrigerator 30 minutes before using. Preheat oven to 375.  Shape dough into one-inch balls, then press the balls flat with the bottom of a glass on a floured surface.  Place small spoonful of jam in center of each round, moisten edges with water.  Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon. 


  1. oh my lady, way to make a pregnant lady crazy!

  2. I'm going to need you to send some of these over.

  3. hello- can these cookies be made with any other cookie recipe? Like shortbread or something? I'd love to make this today but I dont have any vegan cream cheese on hand. Thanks