Cream the butter and cream cheese together thoroughly. 5 minutes on a mixer is not out of the question.
Add the sugar and mix well.
Add the flour and mix well. Take note: the dough should be stiff you if your mixer is not heavy duty, do it by hand.
Roll the dough into a ball and then set bowl and all in the refrigerator to cool for 1 hr. This will help solidify it for rolling out later.
Well flour a cotton dish towel or cutting board and cut the dough ball in half.
Take that half of a dough ball and roll it out on the surface to 1/8 inch thickness.
Cut the rolled dough into squares somewhere between 2×2 and 4×4 inches. The larger, the more filling you can fit in each. Some people like them petite and some people like them bigger.
Dab a 1/2 tsp or 1 tsp of filling in the center of your squares.
Gently gather all 4 corners of the square together at the top and pinch them together. Then push the pinched part down to flare out the 4 slits between the gathered sides.(You’ll be able to see the filling then)
Repeat for the 2nd half of your dough ball
Put on non-greased cookie sheet and bake at 400° for 15 to 17 minutes.