In mixing bowl, whisk together flour and baking powder.

In separate bowl, with electric mixer, cream together butter and cream cheese. Add sugar and continue to beat until incorporated.

Slowly add flour mixture to butter mixture and beat on low just until combined. Scrape down sides.

Turn out onto parchment paper, sprinkle with a little flour, knead a couple times.

Flatten a bit, wrap with the parchment paper to completely cover and refrigerate for 30 minutes.

Break off piece of dough and roll into small balls (if dough feels sticky, dust hands with a little flour while rolling).

Place 2 inches apart of baking sheet. With your thumb or finger, make impression in the center.

Using small spoon, add jam in impression of each cookie.

Refrigerate for 20 minutes.

Bake for about 11-13 minutes at 350 degrees F, or until slightly golden brown at the very bottom.

Let cool completely and sprinkle with powdered sugar.

Enjoy!