Cream butter and cheese in a medium bowl. Beat until fluffy. Add flour, then mix well. Roll dough to ⅛ inch thickness on lightly floured surface. Cut with 2 inch round cutter. Place 2 inches apart on lightly greased cookie sheet. Spoon ¼ tsp jam on each cookie. Fold opposite sides together. Bake at 375° for 15 minutes. Cool completely on wire racks and sprinkle with confectioner’s sugar.

Tips:

I used a square fondant cutter to cut the shapes, but you can use a round biscuit cutter or even a glass if it’s all you have.

If you’re having trouble getting the sides to stick together, a little water or milk applied by fingertip should do the trick.