Mix cream cheese and softened unsalted butter in a stand mixer. Add in three cups of flour. Mix well. Wrap and place in the fridge for 1 hour.
Place a quarter of the dough on a dough board and roll out to a thin layer. Cut into 1 1/2 inch squares. Place jam in the center and pinch together opposite sides. Rub a little water on the place where you pinched together in order to keep them together when baking.
Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove to cooling rack. Dust with powdered sugar. Store in airtight container.
Notes
Nuts: Feel free to add some crushed nuts to your cookies.
Dust: Dust with a fine layer of powdered sugar.
Sugar Free: A low sugar or sugar free jam is great in this cookie recipe.
Fruit it up:In this recipe, I use Apricot filling but use a variety such as blueberry, cherry, peach, raspberry or prune to make a great display and also to appeal to everyone’s taste.
Keep it Cool:Especially a cream cheese dough like this, remember to work in small batches keeping the rest chilled in the fridge.