INGREDIENTS
- 4 cups flour (500 g)
- 1.1 cup butter (250 g)
- 0.75 cup sour cream (180 g)
- 1 packet baking powder (16 g, optional)
- pinch of salt
- 1 tsp vanilla sugar (optional)
- jam or chocolate for the filling
INSTRUCTIONS
- In a bigger bowl, mix together the butter and sour cream. The butter should be at room temperature to be mixed easily.
- Add the flour and baking powder to the mixture. Place the dough on a clean surface, sprinkled with flour and knead until all ingredients are well combined, forming a soft dough ball.
- Let the dough rest in the refrigerator for at least 30 minutes, preferably one hour. In meantime, preheat the oven to 375F/190 C.
- As before, sprinkle a clean surface with flour and roll out a half of the dough (about three millimeters thick). Return the rest of the dough to the refrigerator.
- With a cookie cutter or an empty glass (diameter of about 7 cm) cut round discs from the dough. Knead the leftover of the dough again and make another batch of the discs and repeat until you have any dough left.
- Top the discs with a teaspoon of your favorite jam. fold the discs over and press down the round edge firmly with your fingers. Press the edges again, this time using a fork.
- Reload the cookies to a baking sheet, covered with parchment pape and bake for about 12-14 minutes at 375 F/190C until the cookies look crunchy and golden.
- In the meantime; prepare another batch. When the cookies are baked, let them rest for a few minutes, then sprinkle with powdered sugar (optional) while they are still warm.
- Enjoy :)
NOTES
- Prepare the dough in advance and store it in the refrigerator for up to 2 days. You can store the dough in an airtight container or plastic bag in the freezer for up to 3 months. Thaw the dough overnight in the refrigerator.
- Make sure that the dough is chilled enough before assembling the cookies. If the butter in the dough is melted, it will be hard to roll it out and form the cookies.
- To prevent the leaking make sure you don't top the discs with too much jam.
- When preparing one batch of cookies, keep the rest of the dough refrigerated.
- The empanada cookies will last for more than a month if stored properly in a dry and cold place. Prefer storing them in a cookie box instead of an airtight container. The simplest way to store them is in an empty shoe box wrapped in two large pieces of parchment paper.
- For a very tasty and healthier variation, use the same amount of whole-meal flour and sugar-free jam. Gluten-free empanada cookies can be made from gluten-free flour using the same recipe.
- The tastiest empanada cookies were originally made with lard instead of butter. It is absolutely well worth trying out.
- With a little bit of creativity, you can make each batch of cookies with another filling. Try out different types of jam, chocolate, Nutella and/or vanilla cream.
Nutrition
Calories: 200kcal