Preheat oven to 375 degrees. Line a baking pan with a silpat or parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese together on medium-high speed, until fluffy.
Scrape down sides of the bowl, and with the mixer on low, add flour and continue to mix until dough is smooth.
Turn dough onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight. Roll dough out to 1/8-inch thickness, and cut into rounds.
Add about ½ teaspoon of fruit preserves to the center of each cookie.
Bake for 10 minutes or until golden on the bottoms. When cool, dust with confectioner’s sugar.
These are best eaten the same day.