In a mixing bowl, cream together 1 cup of cold butter and 8 ounces of softened cream cheese until smooth and fluffy. Gradually add in 1 cup of granulated sugar, mixing until fully incorporated. Slowly blend in 2 cups of all-purpose flour until the mixture forms a soft dough.

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

Once chilled, lightly flour your work surface and roll out the dough into a rectangle, about ¼ inch thick. Spread a generous layer of your favorite jam evenly over the surface, leaving a small border.

Carefully roll the dough tightly starting from one end, creating a log shape. Wrap the log in plastic wrap and chill for an additional 15-20 minutes.

Remove the chilled log from the fridge and slice it into about ½ inch thick pinwheels. Position them on a parchment-lined baking sheet, leaving space between each cookie. Bake in your preheated oven for 15 minutes, or until the edges are lightly golden.

Once baked, transfer the cookies to a wire rack to cool completely. Dust them lightly with powdered sugar before serving.