USING A STAND MIXER AND PADDLE ATTACHMENT, COMBINE BUTTER AND CREAM CHEESE. WHIP AND MIX UNTIL FLUFFY.
POUR IN THE SUGAR AND COMBINE UNTIL FLUFFY AGAIN.
ADD THE FLOUR TO THE BOWL A LITTLE BIT AT A TIME AND MIX IN BETWEEN ON LOW. DON'T OVER MIX, STOP STAND MIXER WHEN ALL THE FLOUR IS JUST MIXED IN.
WRAP BOWL WITH PLASTIC AND AND REFRIGERATE FOR 1-2 HOURS, THE LONGER THE BETTER.
PREHEAT OVEN TO 375 DEGREES ABOUT 30 MINUTES BEFORE BAKING THE COOKIES AND PLACE PARCHMENT ON A COOKIE SHEET.
USING A TABLESPOON SCOOP OR COOKIE SCOOP, MEASURE OUT COOKIE DOUGH, ROLLING EACH ONE INTO A BALL.
PLACE EACH ON THE COOKIE SHEET AND LIGHTLY INDENT EACH CENTER WITH YOUR THUMB. FILL EACH THUMB PRINT HOLE WITH 1/2 TEASPOON OF JAM.
BAKE FOR 11-12 MINUTES UNTIL EDGES ARE JUST GOLDEN, YOU DON'T WANT THE TOPS OF THESE TO BROWN AT ALL.
COOL FOR 10 MINUTES BEFORE MOVING TO A COOLING RACK.
