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.
- 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
- 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.
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.