Pineapple Empanada Cookies
1 cup pineapple preserves
1/3 cup granulated sugar
1 teaspoon ground cinnamon
About 4 dozen cookies.
Preheat oven to 375°F. Line cookie sheet with parchment paper.
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.
Bake 12-14 minutes or until golden brown on bottom. Combine sugar and cinnamon; sprinkle generously over warm empanadas.
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