Empanada cookies

For the Fourth of July, we went to a party that had a Mexican fiesta theme. Strange, I know, but it was a lot of fun!

I really had no ideas as to what to make for a crowd, since guacamole was called, enchiladas were too, and the hostess was making taco fixins. I was going to make sopapillas, which I loved so much way back when I worked at the now defunct Chi Chi's, but they required a deep fryer. Instead, I moved to empanadas. I went to allrecipes, and found this recipe for empanadas. I realized they were cookies; score!!

These were REALLY tasty. I'd say the recipe makes about 15 cookies as written, and they went fast at this party, even though many had left for fireworks by the time dessert was served! I chose to use blackberry preserves and strawberry preserves, and both were an excellent choice.

One thing to note is to make sure you use lots of flour for your counter, rolling pin, and hands, because the cookies are fairly sticky (especially in the heat and humidity we're dealing with around here). Also, line your cookie sheets with parchment paper because they are really sticky and hard to clean without!

Ingredients

• 1/2 cup butter, softened
• 1 (3 ounce) package cream cheese
• 1 cup sifted all-purpose flour
• 1 cup fruit preserves
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. DAY 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.
2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
4. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.