1cup (240 g)jam of choice (such as raspberry and/or apricot)
powdered sugar for dusting
Cream together the butter and cream cheese until smooth. Slowly add the sugar and continue creaming until light and fluffy, 2-3 minutes.
Add eggs yolks and vanilla and mix well.
Slowly add the flour and salt and mix until combined and no flour remains.
Separate the dough into two disks on sheets of plastic wrap and wrap tightly. Refrigerate for at least 2 hours.
Preheat the oven to 350° F.
Line baking sheets with parchment paper or silicone mats and set aside.
On lightly floured surface, roll dough to about 3/8 to ½-inch thick.
Cut out with a round cutter or, preferably, an oval or egg-shaped cutter.
Dollop about 1 tsp of thick jam down the middle of the oval crosswise. Fold over one side. Dip your finger in water and rub your finger on the outer edge of the flap you just folded. Fold the other side over onto the wet edge of the dough and press lightly to adhere.
Place cookies on prepared baking sheets about an inch or two apart (they won't spread). If the dough has softened, place in the freezer for 10 minutes. Bake for 14-16 minutes or until beginning to brown along the bottom edges. The cookies won't change much in color.
Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Dust the cookies with powdered sugar and serve.
Dough can be frozen for up to 3 months, well wrapped. Baked cookies can be frozen, well wrapped, for up to 3 months.