Preheat the oven to 350ยบ F. Spray a mini muffin pan with non-stick cooking spray.
Using a hand mixer or stand mixer, blend the butter and cream cheese together.
Gradually add the flour and mix until formed into a soft dough.
Gather the dough into a large ball, making sure to incorporate any remaining crumbs.
Separate the large dough ball into 36 smaller balls and place into the muffin pan. If your muffin tin only has 24 wells, set aside the remaining balls for the next round of baking.
Using a tamper, thumb or the back of a 1/2 tsp, make a well in each dough ball.
Place 1/2 tsp of fruit jam into each well, trying not to overfill.
Bake for 12-14 minutes, until the jam is bubbly and the cookies are just starting to brown on the bottom. Do not over-bake.
Remove the pan and rest the cookies on a wire rack until cool, then use a plastic knife to gently scoop each cookie out of the mini muffin wells.
Allow to cool completely before sprinkling with powdered sugar and enjoy!
