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6 tbsp. (3/4 stick) butter, softened
1 c. plus 5 tbsp. all-purpose flour
2 c. Corn Chex cereal, crushed to 1/2 c.
1/2 c. of your favorite preserves
1/2 tsp. salt
2 tbsp. water
1 egg
1 tbsp. milk

Preheat oven to 425 degrees. In small bowl of electric mixer cream butter. Add egg (mixture will separate). Slowly add flour, cereal and salt until blended (mixture will be dry). Add water. Mix until thoroughly blended. Form into ball. Add more flour if dough is too sticky, 1 tablespoon at a time.

On lightly floured surface roll dough to 1/8-inch thickness. Cut into 4 1/2 inch circles with floured cutter. Spoon 1 scant tablespoon preserves onto center of circle. Moisten edges with water. Fold in half. Press edges with fork to seal. Prick tops with fork. Brush milk over tops. Place on baking sheet. Bake 10 to 12 minutes or until golden brown. Makes 10 empanadas.

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