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"Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen."
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servings 226 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
  2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
  3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
  4. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 357
  1. 429 Ratings

Most helpful positive review

***** I've made this 4 times already. TIP: The best thing is to use it right away (next day) so it won't become too sticky. The dought i baked today was in the refrig. for 5 days and it was soo...

Most helpful critical review

I did not like this dough. It came out way too flaky for my taste. It's better for pastry empanadas, than savory ones.

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Least positive

***** I've made this 4 times already. TIP: The best thing is to use it right away (next day) so it won't become too sticky. The dought i baked today was in the refrig. for 5 days and it was soo...

This dough is super. I had no problems with the consistency or the filling. I used plenty of flour when rolling out and baked on parchment-lined baking sheets. Definitely go with parchment if yo...

Yum! This is the first time I've made empanadas, and your dough was fantastic. I filled them with picadillo (ground beef, potatoes, carrots, etc.) and brushed some egg on top to make them gold...

So wonderful! A great starting point for many different filling choices. I bought a 3.5" Cut-and-Seal gizmo from Pampered Chef (no- not affiliated with them in any way). The device has a spring...

excellent! I filled some with thinly sliced apples tossed with cinnamon, ginger and allspice then added a small chunk of cream cheese. Another batch I added cream cheese with dried fruits and ...

First, the dough HAS to stay cold or they don't come together very well. Made these twice, once with a seedless jam and all the jam came out while baking. The second time I used chopped up appl...

This recipe deserves 10 STARS! You need to allow yourself plenty of time to put them together. The result is well worth it!! Make sure you moisten the inside edge of one half of the circle befor...

Absolutely wonderful. I wondered about the cream cheese in the dough, but was very pleased with the results. If you double the batch, just use 1/2 the dough at a time so that it will not get t...

These were very good! You should double or even triple the recipe though. Also to add a little more flavor to the pastry, when you roll it out on flour add a little powdered sugar to the flour t...

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