A word of advice: these won't rise at all. I recommend making them the thickness you'd like in a buttery cookie (1/2-inch is ideal to me) and make deep wells for the jelly. It likes to escape its cookie when it can!
And one more warning? They're super addictive. Good luck having just one...
CREAM CHEESE / JELLY COOKIES
3 ounces cream cheese (may use 1/3 less fat)
1 stick (4 oz) unsalted butter, softened (*if using salted, omit salt)
1 cup all-purpose flour
1 pinch salt
jam, jelly, or preserves, your favorite
Cream the cream cheese and butter together. Blend in flour and salt.
Roll out on a floured surface and cut into lines dividing lines 2 x 1 inch long. Press a trowel in center with end of spoon or finger/thumb. Place a dab of preserves or jam in the center of each cookie.
Bake on an ungreased cookie sheet at 375 degrees for about 10 to 15 minutes.