In a mixing bowl, beat together cream cheese and cold butter until thoroughly combined and creamy. Gradually mix in all-purpose flour and vanilla extract until the dough forms a soft, cohesive ball. Cover with plastic wrap and chill in the refrigerator for 1 hour.

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

On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Cut into squares measuring approximately 2"x2".

Place a small amount of fruit filling in the center of each square. Pinch corners together to create a pocket.

Arrange filled cookies on the baking sheet, spacing them about an inch apart. Bake for 12-15 minutes until light golden.

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