Cream butter and cream cheese, beat until light and fluffy. Add flour, mixing well.
Roll out dough onto a lightly floured surface to 1/8” thickness; cut into rounds with a 2” cookie cutter. Place on lightly greased cookie sheets. Spoon ¼ teaspoon of jam in center of each cookie; fold in opposite sides, slightly overlapping edges. Bake at 375º oven for 15 min. Remove from cookie sheets, and sprinkle with powdered sugar.
Note ** cookies may also be done as a pocket, by placing jam on one half of cookie and folding over other side to cover before baking