These Cookie Empanadas are light, flaky and entirely irresistible. Pretty as a picture and super simple to make, these delicious cookies will make a beautiful addition to your holiday cookie trays this year. Topped with a sweet, almond glaze, these cookies are pure perfection.
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.