Step 1

: In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until smooth, scraping the sides of the bowl as necessary.

Step 2

Turn the mixer to low and slowly add in the flour, mixing until just combined.

Step 3

Remove the dough from the bowl and flatten into a disk shape. Cover tightly with plastic wrap and chill the dough for 2 hours, or overnight.

Step 4

: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step 5

Remove the dough from the refrigerator and divide into 4 equal parts. Working in batches, using a rolling pin, roll each dough out into a thin rectangle about 1/2- centimeter thick. Using a wheel pastry cutter, knife, or pizza cutter, cut the dough into 2- inch squares.

Step 6

Fill a small bowl with water and set aside.

Step 7

Spread 1/2 teaspoon of the preserves into the center of the dough squares. Using your fingers, wet two diagonal corners of the dough and fold over the top of each other, pinching the dough together to seal. Repeat with the remaining dough.

Step 8

Place the cookies onto the prepared baking sheet 1 1/2- inches apart and bake for 12- 13 minutes until lightly golden.

Step 9

Transfer the cookies to a wire rack to cool completely. When the cookies are cooled, sprinkle them with powdered sugar. You can use as much or as little as you like.