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Pineapple Empanada Cookies Recipe


Makes: About 4 dozen cookies.
Skill Level: None

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Step 1

Preheat oven to 375°F. Line cookie sheet with parchment paper.

Step 2

On floured surface, roll one dough disk 1/4-in. thick (leave remaining dough in refrigerator until ready to use). Cut using a floured 3-in. round cutter. Arrange 1-in. apart on prepared pan. Place a teaspoon of jam in center of each dough disk. Moisten edges lightly with water; fold over to seal, pressing edges together with tines of a fork to seal. Form scraps into a disk; chill at least 30 minutes before rerolling.

Step 3

Bake 12-14 minutes or until golden brown on bottom. Combine sugar and cinnamon; sprinkle generously over warm empanadas.

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Ingredients

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pineapple preserves

1 cup pineapple preserves

granulated sugar

1/3 cup granulated sugar

ground cinnamon

1 teaspoon ground cinnamon

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Pineapple Empanada Cookies is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from I love these and you can also change the filling to other options if you are not a fan of pineapple. I could not just find Pineapple preserves so I went with Apricot Pineapple and worked perfect. Everyone I have shared them with has loved them.
Date published: 2011-12-31
Rated 5 out of 5 by from ESTAS EMPANADAS ESTAN RIQUISIMAS, EL RELLENO LES DA UN SABOR, DELICIOSO, Y UNA VARIANTE PODRÌA SER PREPAR UN POCO DE CREMA PASTELERA Y JUNTO CON LA PIÑA LE DARÀ OTRO SABOR, GRACIAS
Date published: 2010-12-03
Rated 5 out of 5 by from Simple to make and you can use different flavors of preserves. Giving these empanadas as Christmas gifts!
Date published: 2010-12-06
Rated 5 out of 5 by from These are very good and easy to make.
Date published: 2010-12-01
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