line & lee cream cheese kolacky

adapted from the chicago tribune (baba's cream cheese kolacky)
makes ~5 dozen
recipe note: easy

8 oz cream cheese - room temp
1 cup (2 sticks) butter - room temp
2 cups flour
favorite jam - I like bonne maman raspberry
powdered sugar

preheat oven to 350 F. to make the dough, combine the cream cheese and butter with hands and slowly incorporate the flour until a dough ball forms. once the flour is fully incorporated, place the dough ball in a plastic bag and put in freezer for 20 minutes (or in the fridge overnight--or until ready to use). then place one third of the dough on a floured surface and roll out to a 12x8 inch rectangle (aim for 1/8 to 1/4 inch thick). use a knife or pizza cutter to create 2 inch squares. then place 3/4 tsp jam in the center.  fold in the sides. you can fold in two sides, or all four sides depending on the desired look (if folding in two sides wet finger tips and seal dough together) repeat with the remaining dough. place on baking sheet and cook for ~17 minutes. allow to cool and dust with sifted powdered sugar.