Empanadas de Pina (Pineapple Pastry Cookies)

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl for later use. (5 minutes)

Recipe View 10 mins In a large mixing bowl, gradually work the softened butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 10 mins Repeat the process, gradually incorporating the softened cream cheese into the flour and butter mixture. Knead the dough until it is uniform, smooth, and no longer crumbly. (10 minutes)

Recipe View 20 mins Form the dough into 1-inch balls. On a lightly floured surface, flatten each ball with a rolling pin to a thickness of approximately 1/8 inch. Alternatively, roll out the entire amount of dough and cut out rounds using a biscuit cutter. (20 minutes)

Recipe View 15 mins Place 1 tablespoon of pineapple preserves in the center of each dough round. Fold the dough over to form a half-moon shape. Seal the edges tightly by pressing them together with your fingers or crimping them with a fork. (15 minutes)

Recipe View 5 mins Place the empanadas on a cookie sheet lined with parchment paper. (5 minutes)

Recipe View 15 mins Bake in the preheated oven for 12 to 15 minutes. The cookies should remain pale and not brown significantly. It is normal for a small amount of filling to leak during baking. (15 minutes)

Recipe View 10 mins Allow the cookies to cool slightly until they are easy to handle. While still warm, roll each cookie in granulated sugar until evenly coated. (10 minutes)

Recipe View 5 mins Transfer the sugared empanadas to a wire rack or platter to cool completely before serving. (5 minutes)