In a mixing bowl or the bowl of your stand mixer, beat the softened cream cheese and softened butter until smooth—about 30 seconds or so.

Then, add the vanilla and a pinch of salt and beat again until combined.

Finally, add the flour and stir by hand until a dough forms.

Split the dough into two portions, gently form them into flat brick shapes, and wrap each in a tight layer of plastic or silicone wrap.

Refrigerate the dough for at least two hours, or for up to two days.

Line a baking sheet with parchment paper. Preheat your oven to 350℉.

Dust your work surface or silicone baking mat with powdered sugar.

Unwrap one of the portions of dough. Roll it out to a thickness between ¼- and ⅛-inch. (At first, it helps to pound the block of dough out with the rolling pin, rotating every few smacks, until it starts to flatten. Then, roll from center, out, rotating and flipping every few rolls to avoid sticking.) Add more powdered sugar to the mat or dough as needed.

Once the dough is rolled to thickness, use the pastry wheel to cut a grid of lines, each approximately two inches apart. Aim for four rows and 4 columns.

Place a dollop of jam in the center of each full square. (Don't use any uneven edge pieces—yet.)

Gently pick up each square piece of dough and fold one pointed edge over the center of the jam. Apply a dab of water to the pointed edge, then fold the opposite edge over top. Smooth with your thumb gently to adhere. Place onto the lined baking sheet.

Repeat with the remaining jammed dough pieces.

Gather the uneven, extra edge pieces into a ball. Roll and flatten the ball out, and cut more squares. Repeat the jam-filling and folding process.

Repeat with the second portion of dough. (If you have only one baking sheet, you'll have to bake, then repeat the process. If you have two baking sheets, place the first, filled baking sheet in the fridge while you assemble the second sheet pan's worth of cookies.)

Bake the kolache in the preheated oven for 15-18 minutes. They'll look firm, but won't turn very golden brown. Cool for a few minutes, just until you can transfer them to a wire rack.

Dust with powdered sugar and serve.