Step 1

In the bowl of the a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter (226 grams/ 1 cup) and cream cheese (226 grams/ 8 ounces) on medium/high speed until light and fluffy. This should take about 2 minutes.

Step 2

Mix in the vanilla extract (¼ teaspoon) and the salt (½ teaspoon) until well combined.=

Step 3

With the mixer running on low speed, add the flour (270 grams/ 2 ¼ cups) slowly until all is incorporated. You will have a very thick and sticky dough.

Step 4

Divide the dough into 4 equal portions (I like to use a scale, otherwise you can eyeball it). Place each portion in between 2 pieces of plastic wrap or parchment paper. Flatten each portion to about ½ inch (1.27 cm) thick.

Step 5

Chill in the refrigerator for about 45 minutes-1 hour, until easy to handle. You can chill the dough for longer but you may need to let it sit out at room temperature before rolling it.

Step 6

Preheat the oven to 350°F/175°C.

Step 7

Dust a clean work surface liberally with powdered sugar. Take out one disc of dough and dust the top with more powdered sugar. Roll out to a square about ¼ inch (0.6 cm) thick. Keep the rest of the dough in the refrigerator as you work.

Step 8

Using a pizza cutter or bench knife, cut the dough into 2x2 inch (5x5 cm) squares.

Step 9

Spread about 1 teaspoon of filling down the middle of each square, corner to corner. To seal, dab a bit of water on one of the corners without filling and seal it in the center with the other corner. Press to seal so the cookies do not pop open in the oven. Transfer the filled cookies onto parchment lined baking sheets. The cookies will not spread so you can place them fairly close together.

Step 10

Bake for 14-18 minutes, until just barely golden brown. They won't brown very much. Transfer to wire racks to cool completely.

Step 11

Dust cooled cookies with powdered sugar before serving. If you will not be serving right away, wait to dust until right before serving.

Step 12

Store cookies covered at room temperature for about 3 days. They will start to get soggy if not eaten within a few days. I also do not recommend storing them airtight. Place a lid loosely over top or cover with foil or plastic wrap.