• 2 cups all purpose flour sifted
  • 1 cup butter cold and cubed
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup plus 2 tablespoons cottage cheese
  • 1/2 tsp vanilla extract
  • 1/4 cup jam or preserves - any flavor

Almond Glaze

  • 1 cup powdered sugar
  • 1/4 tsp almond extract
  • 2 to 3 tbsp milk as needed


  • Combine flour and butter in a large process and pulse until combined and only small, pea size pieces of butter remain.
  • Add sugar, salt, cottage cheese, and vanilla extract. Pulse until combined and the dough forms a ball.
  • Wrap the dough in plastic wrap and chill for at least one hour.
  • Preheat oven to 400F. Line a large baking sheet with parchment paper and set aside.
  • Place dough on a generously floured surface and sprinkle additional flour on top of the dough.
  • Roll out to 1/8 inch thickness and cut into 3-inch circles using a cookie cutter.
  • Place a small amount of preserves or jam in the center of each circle, about 1/4 teaspoon.
  • Moisten the edges of the circle with water and fold in half. Use the tines of a fork to seal the empanadas. I like to flip the empanada over and seal on both sides.
  • Place the empanadas on the prepared baking sheet and prick the tops with a fork. Bake for 15 minutes or until just lightly browned. Let cool on a rack.

Almond Glaze

  • In a small bowl, whisk together powdered sugar, almond extract and just enough milk to make the glaze the preferred consistency for drizzling.
  • Drizzle glaze over cooled cookies and let set up.
  • Store in an airtight container for up to 4 days.

Continue Reading about the "COOKIE EMPANADAS" on the next page below

Share this:

Share Share


Post a Comment