In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat the ingredients until smooth and fully incorporated. Gradually add the sifted flour and kosher salt, mixing continuously until a soft dough forms.

Transfer the dough to a clean surface and shape it into a flat disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough ensures easier handling and optimal texture.

Once chilled, lightly flour a flat surface and a rolling pin. Roll the dough into a rectangle approximately 10x12 inches. Then, extend the rectangle to approximately 10x30 inches for thinner, more delicate cookies. Sprinkle additional flour as needed to prevent sticking.

Spread the seedless raspberry jam evenly across the surface of the dough, leaving a ½-inch margin along one of the shorter edges. This clean edge will assist in sealing the roll.

Starting from the jam-covered edge, carefully roll the dough into a tight log. Seal the clean edge by gently pressing it into the log. Wrap the log in plastic wrap and refrigerate for an additional 15 minutes to firm up before slicing.

Preheat your oven to 375°F (190°C). Remove the chilled log from the refrigerator. Using a sharp knife or sewing thread, slice the log into ¼-inch thick rounds for even, clean cookies.

Arrange the slices on a parchment-lined baking sheet, leaving space between each cookie to allow for spreading. Bake in the preheated oven for 17–20 minutes, or until the edges are lightly golden.

Transfer the baked cookies to a wire rack and allow them to cool completely. Once cooled, dust them generously with powdered sugar for a finishing touch.