Step 1

In a large mixing bowl cream together butter and cream cheese until smooth at medium-high speed. Beat in the almond extract.

Step 2

Add the salt and all-purpose flour in 3 additions, scraping down the bowl as needed to combine. Do not over mix to keep the pastry light and flaky.

Step 3

Once the dough is combined form it into a ball and dump it onto a large piece of plastic wrap. Flatten the dough down into a square shape and cover it completely with plastic wrap. Place it in the refrigerator to chill for 45 minutes to 1 hour.

Step 4

Line 2 baking sheets with parchment paper (or bake one batch at a time if you only have one baking sheet) and set aside.

Step 5

When the dough has chilled, sprinkle a clean work surface and a rolling pin with powedered sugar.

Step 6

Divide the dough in half (return the other half to the refrigerator until ready to use) and roll the dough into a large square, 7½ x 7½, 1⁄4 inch thick. Trim the edges with a pizza cutter. Using a pizza cutter or sharp knife, cut the dough into 2 1⁄2 inch squares. (Re-roll the scraps to cut more cookies.)

Step 7

Preheat the oven to 350°F.

Step 8

Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.

Step 9

Cross one corner of the pastry square over the jam filling. Rub a small drop of water on the corner of the pastry square and then seal the cookie by overlapping with the opposite pastry square corner. Carefully pinch the dough to seal it with your thumb and index finger. Continue until all the cookies are sealed.

Step 10

Bake for 10 to 12 minutes until the edges are just slightly golden. Transfer the cookies to a cooling rack after 3 minutes to cool completely.

Step 11

Sprinkle with powdered sugar before serving and enjoy!