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Cookie Empanadas

Golden-brown Cookie Empanadas drizzled with icing, filled with fruit jam, and served with whipped cream and jam.
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These Cookie Empanadas are light, flaky cookies filled with sweet jam or curd and topped with a delicate almond glaze. Made with a surprising ingredient—cottage cheese—they’re perfect for holidays or anytime you want a show-stopping treat.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1 cup cold butter, cubed
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup plus 2 tbsp cottage cheese
  • 1/2 tsp vanilla extract
  • 1/4 cup jam or preserves (any flavor)
  • For Almond Glaze:
  • 1 cup powdered sugar
  • 1/4 tsp almond extract
  • 2–3 tbsp milk, as needed

Instructions

  1. In a food processor, pulse flour and butter until only small pea-sized pieces remain.
  2. Add sugar, salt, cottage cheese, and vanilla extract. Pulse until dough forms a ball.
  3. Wrap the dough in plastic wrap and chill for at least 1 hour.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Roll dough on a floured surface to 1/8 inch thickness. Cut into 3-inch circles.
  6. Place 1/4 tsp of jam in the center of each circle. Moisten edges with water and fold in half.
  7. Seal edges with a fork on both sides. Prick tops with a fork.
  8. Place on prepared baking sheet and bake for 15 minutes or until lightly browned.
  9. Cool on a wire rack.
  10. For the glaze, whisk powdered sugar, almond extract, and milk until smooth. Drizzle over cooled cookies and let set.
  11. Store in an airtight container for up to 4 days.

Notes

  • Do not overfill the empanadas or they may burst during baking.
  • Use thick jams or preserves to prevent soggy dough.
  • Dough can be frozen for up to a month and thawed before use.
  • Cookies can be baked ahead and glazed after reheating.
  • Try unique fillings like lemon curd, Nutella, or cheesecake mix.

Nutrition

Find it online: https://recipeeasily.com/cookie-empanadas-dessert-recipe/