In a stand mixer, beat together 8 ounces of cold cream cheese and 1 cup of cold butter until they are fully combined and creamy. Add 1 teaspoon of pure vanilla extract for flavor, then gradually incorporate 2 cups of all-purpose flour until the dough forms a cohesive ball.

Wrap the dough in plastic wrap and refrigerate for about 1 hour.

Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or cooking spray.

On a lightly floured surface, roll out the chilled dough into a sheet about ⅛ inch thick and cut into squares.

Place ¼ to ½ teaspoon of the filling in the center of each square and bring opposite corners together, overlapping them.

Arrange the cookies on the baking sheet and bake for approximately 12-15 minutes, or until edges are lightly golden.

Transfer to wire racks to cool completely and dust with confectioners' sugar.