4 c. flour
1 tsp. sugar
1/4 tsp. salt
1 3/4 c. shortening
1 egg, well beaten
1 tbsp. white vinegar
1/2 c. water
1 (10 oz.) jar pineapple preserves
1 c. sugar
1 tbsp. cinnamon

Ungreased cookie sheet. Sift flour; mix with sugar and salt. Cut in shortening using 2 forks. In a large bowl combine well beaten egg, vinegar and water. Using your hands mix the dough to form a ball. Chill for 30 minutes.

Divide the dough into balls about 2 inches in diameter. With rolling pin, roll into circles about 2 inches in diameter. Place 1/2 teaspoon pineapple preserves on 1 side of each circle; fold the other half of dough over preserves; pinch edges to seal. Bake for 15-18 minutes.

While the empanadas are baking, mix sugar and cinnamon in a large bowl and set aside. Gently remove baked empanadas from cookie sheet and coat with cinnamon and sugar mixture. Place on platter to cool. Other flavors of preserves may be substituted if desired. Yield: 3 dozen.