Directions: DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape the dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to 7 days.When ready to bake: Remove dough from refrigerator 30 minutes before you are ready to use it. Pre-heat oven to 375 degrees F. On a lightly floured surface, roll out the chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.  Fold round over and press edges together to make a half-moon. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners’ sugar if preferred. Serve warm.
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