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.
