In a large bowl beat together the cream cheese, butter, and sugar on medium high speed until fluffy.

Add the flour and mix until combined.

Divide the dough into 2 pieces and wrap with plastic wrap.

Refrigerate for 1 hour.

Preheat the oven to 350 degrees. Line 2 baking sheets with silpat or parchment.

Remove one dough ball from the refrigerator and roll to 1/8 inch thickness.

Cut into 2 1/2 inch squares.

Place the squares onto the cookie sheets, 2 inches apart.

Spoon 1 teaspoon of jam into the center of each dough square. Fold in the two opposite corners so that they overlap in the middle and press to seal.

Sprinkle with coarse sugar.

Bake the cookies for 20-25 minutes or until they are puffed and the edges are golden.

Remove from oven and cool for 2-3 minutes then remove to a wire rack to cool completely.

Repeat with remaining dough.