Pineapple Empanadas

Yield: About 2 Dozen

Ingredients:

1/2 c. Butter, softened

3 oz. Cream Cheese, softened

1 c. Flour

1/2 c. Pineapple Preserves

Powdered Sugar

Directions:

1. Cream butter and cream cheese together until light.

2. Fold in flour with spatula. Knead on a lightly floured surface until the dough is soft, not sticky.

3. Refrigerate dough for 3 hours. Line cookie sheets with parchment paper.

4. Roll dough to 1/8" thickness. Cut out 2" circles. Put 1/2 tsp. preserves in center.

5. Moisten edge of circle with a wet finger. Fold circle in half and seal edge.

6. Let set 15 minutes while oven is preheating to 350 F.

7. Bake 15 to 20 minutes. Dust with powdered sugar.