Combine cream cheese and softened unsalted butter in a stand mixer until smooth.
Gradually incorporate the flour, mixing thoroughly to form a dough.
Shape the dough into a ball, wrap it tightly, and chill in the refrigerator for 1 hour.
Divide the dough into four parts, rolling each out to a thin sheet on a floured surface.
Cut the dough into 1 1/2 inch squares and place a small amount of jam in the center of each.
Pinch opposite edges together to seal, moistening the pinch area slightly with water to help it hold.
Heat the oven to 350°F (175°C) and line a baking tray with parchment paper.
Arrange the cookies on the prepared tray and bake for 15 minutes or until lightly golden.
Transfer cookies to a cooling rack, then dust generously with powdered sugar.
Store the cookies in an airtight container once completely cooled.
