In a stand mixer, combine cold cream cheese, cold butter, and pure vanilla extract. Beat until smooth and creamy, about 3–5 minutes.

Gradually add sifted all-purpose flour while the mixer is running on low. Mix until flour is fully incorporated and dough is soft.

Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick.

Using a fluted pastry cutter, cut the rolled dough into 2-inch squares.

Place ¼-½ teaspoon of fruit filling in the center of each square. Fold corners over the filling and pinch to seal.

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

Cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with confectioners' sugar before serving.