In a mixer, combine the butter and cream cheese; beat until fluffy.

Add flour to the mixture and blend well.

Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 20 minutes.

Heat the oven to 350ºF. Line a baking sheet with parchment paper.

Roll dough to 1/8-inch thickness on a lightly floured surface. Cut into 2-inch squares. Place them about 1 1/2 inches apart on the prepared baking sheet.

Spoon 1/2 teaspoon Aspen Grove Farm jam onto the center of each cookie. Fold opposite sides together, slightly overlapping edges.

Bake at 375ºF for 15 minutes.

Remove and cool. Lightly sift confectioners’ sugar over the cooled cookies.