Ingredients
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1
-
6
-
2
-
2
-
8
-
-
-
-
-
-
-
-
-
-
Directions
Apricot Empanadas- Easy,These little cookies are so good! You can use any flavor jam in place of apricot to customize these for your family’s tastes. Be sure to allow the dough to chill overnight so it’s easy to handle.,These turnovers are excellent, melt-in-your-mouth cookies. I made some with apricot jam and some with seedless raspberry jam. I brushed the top of the cookies with a litte milk, dusted them with granulated sugar, and poked the tops twice with a fork for vents just before baking. Everyone loved them. Gone in a flash! These cookies will be a great addition to Christmas gift baskets I make for family and friends.,These little cookies are so good! You can use any flavor jam in place of apricot to customize these for your family’s tastes. Be sure to allow the dough to chill overnight so it’s easy to handle.
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Steps
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1
Done
|
In a Small Bowl, Cream Butter and Cream Cheese Until Light and Fluffy. Gradually Beat in Flour and Lemon Zest. Shape Dough Into a Ball. Cover and Refrigerate Overnight. |
|
2
Done
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Remove Dough from the Fridge 1 Hour Before Rolling Out. |
|
3
Done
|
on a Lightly Floured Surface Roll Out the Dough Into a Rectangle Approximately 12x18. Cut the Dough Into 6 Strips (longways) and 4 Cuts Across So That You End Up With 24 Squares About 3x3 Inches. Brush the Edges of All the Little Squares With Water. Spoon About a Teaspoon of Jam Into the Center of Each One, Fold Pastry Over Filling Forming Little Triangles. Seal the Edges Well With a Fork. Sprinkle With Cinnamon-Sugar. |
|
4
Done
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Place on Greased Baking Sheets (use Parchment Paper Instead) and Bake 15-18 Minutes or Until Golden Brown. Cool on Wire Racks. |
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5
Done
|
Refrigerate Leftovers (we Never Have Leftovers). |
