These empanadas are very versatile - you can fill them with whatever sweet filling you've got handy. Makes 20 cookies.
Instructions
1. Mix the flour, sugar and salt in a large bowl. Cut in the shortening with two knives or your fingertips.
2. Add 3/4 cup tap water a little at a time until a dough forms.
3. Knead the dough briefly, and then form into 20 balls. The balls should be about golf-ball-sized.
4. Roll the balls with a rolling pin on a floured surface to about five inches in diameter.
5. Preheat the oven to 375 degrees F.
6. Take a heaping tablespoon of jelly and place on one half of a dough circle. Try not to get the jelly too close to the edge of the dough.
7. Moisten the edges of the dough with some water and then fold the other half over the jelly. Crease the folded edges of the dough with the tines of a fork to seal it.
8. Repeat with the remaining dough. Bake on greased cookie sheets for 16 minutes or until golden brown.
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