Add two sticks of softened butter and 8 ounces of softened cream cheese to a large mixing bowl. Beat at medium speed until it is creamy and smooth.

Add in the ½ teaspoon flavored extract and mix to combine.

Add the ½ teaspoon salt and the 2 ¼ cups of flour, one cup at a time, scraping the sides of the bowl in between until just combined. Do not overmix.

Add the ball of dough to a large piece of plastic wrap and smash down to a rough square approximately 8 inches x 8 inches x ¼ inch thick.

Make sure the dough is fully covered and refrigerate for at least one hour.

Once the dough has chilled, preheat the oven to 350 degrees.

Line two baking sheets with parchment paper and set aside.

Dust the counter with 1/8 cup of powdered sugar, unwrap the dough and place it on the powdered sugar.

Divide the dough in half first, then cover the unused half and place it in the refrigerator until you are ready to work with it.

Use a rolling pin to further smooth out the dough to between 1/8” and ¼” thick. Use a knife, pastry or pizza cutter to trim the edges of all sides to make an even square.

Cut this square into 2 1/2” x 2 ½ “smaller squares. Place the squares on the prepared baking sheet.

Add ½ teaspoon of filling to the center of the square.

Grab opposite corners of the square and dab the underside of one corner with water.

Fold this half over the filling. Then grab the opposite corner and place it over the other corner overlapping it by 1” or so.

Repeat this process with the remaining squares.

Bake for 12-14 minutes or until the edges are beginning to turn golden.

Remove and cool while on the pan.

Dust with powdered sugar before serving.