INGREDIENTS

• 3 oz cream cheese, softened
• 1 stick of salted butter, softened
• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon vanilla extract
• 1 tablespoon of granulated sugar
• 6 tablespoons of jam of your choice
• powdered sugar for dusting, optional
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PREPARATION

• Combine cream cheese, butter, flour, vanilla, and granulated sugar in a mixing bowl until smooth. Or pulse in a food processor. Roll into a ball and cover with plastic wrap. Refrigerate for 2 hours or overnight. The dough will be very soft.
• Preheat oven to 350°F. Sprinkle flour on the work surface. Divide the dough in half. Return half to the refrigerator. Roll out the first half to 1/4″ thick. Cut into about 12 squares, each about 2 1/2 inches. Reshape and reroll the dough as needed.
• Place the squares on a lined jelly roll pan. Place a spoonful of jam in the center of each square. Fold the two corners over so they meet in the middle. Repeat with the remaining pastry and jam, using as many flavors of jam or preserves as you like. Re-roll the remaining pastry into new squares.
• Bake each sheet or cookie for 15 to 18 minutes. Let the cookies cool in the pan for 5 minutes before removing them to cool completely for 1 hour. Optional: Lightly sprinkle with powdered sugar in a strainer before serving.