Empanada Dough

Method

1. I

   DAY BEFORE:

2. II

   Cream butter and cream cheese together until smoothly blended.

3. III

   Beat in the flour.

4. IV

   Shape dough into a smooth ball; wrap in foil or cling wrap, and refrigerate overnight or up to a week.

5. V

   AT BAKING TIME:

6. VI

   Remove dough from refrigerator 30 minutes before using.

7. VII

   Start heating oven to 375 degrees Fahrenheit.

8. VIII

   Roll chilled dough thin.

9. IX

   Cut with 3 or 4 inch round cookie cutter.

10. X

    Place small spoonful of filling in center of each round, moisten edges with water.

11. XI

    Fold round over and press edges together.

12. XII

    Bake on ungreased cookie sheet 15 to 20 minutes.