In a large mixing bowl, cream together the softened cream cheese and butter until smooth and well combined.

Gradually mix in the all-purpose flour, stirring until the dough just comes together. Shape the dough into a ball, cover the bowl with plastic wrap, and refrigerate for at least 3 hours or overnight.

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

On a lightly floured surface, use a rolling pin with adjustable rings to roll the dough to about ⅛ inch thick. Cut the dough into 2½-inch squares using a knife or pizza cutter.

Place about ½ teaspoon of jam in the center of each square.

Fold opposite corners of each square over the jam filling, pinching the edges together to form a pocket. Dab the edges with water before closing the squares to keep the folds together if necessary. 

Arrange the filled dough squares on the prepared baking sheets and bake one sheet at a time for 10-12 minutes or until the edges are golden brown.

Let the cookies cool on a wire rack. 

Once cooled, dust them lightly with confectioners' sugar and store in an airtight container.