1 1/4 cups all-purpose flour, plus extra for flouring
1 teaspoon vanilla extract
1 tablespoon granulated sugar
6 tablespoons jam of choice
powdered sugar for dusting, optional
Combine cream cheese, butter, flour, vanilla, and granulated sugar in mixing bowl until smooth. Or pulse in food processor. Roll into ball and cover with plastic wrap. Refrigerate for 2 hours or up to overnight. Dough will be very soft.
Preheat oven to 350˚F. Sprinkle flour on work surface. Divide dough in half. Place one half back into refrigerator. Roll out first half to 1/4” thickness. Cut into about 12 squares each roughly 2 1/2“ square. Re-form the dough and re-roll as needed.
Place squares on lined jelly roll pan. Place a dollop of jam in the center of each square. Fold over 2 corners to meet in middle. Repeat for remaining dough and jam using as many flavors of jam or preserves as you wish. Re-roll any spare dough into new squares.
Bake each sheet or cookies for 15-18 minutes. Allow cookies to cool in pan for 5 minutes before removing to cooling to cool completely for 1 hour. Optional: sprinkle lightly with powdered sugar in sieve before serving.