Place the all-purpose flour and kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse several times until the ingredients are evenly combined.

Add the cubed cream cheese and butter to the flour mixture. Pulse 10–12 times, or until the mixture resembles coarse crumbs.

In a small bowl, whisk the egg yolk and vanilla extract together. Drizzle the mixture into the processor and continue pulsing until the dough begins to form large, soft clumps.

Transfer the dough to a clean work surface. Gather the mixture into a ball, divide it into four equal portions, and flatten each into a disk approximately one inch thick. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, up to 3 days, or freeze for up to 3 months. If frozen, thaw in the refrigerator before use.

When ready to bake, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Prepare the desired filling at this stage.

Remove one disk of dough from the refrigerator. Allow it to rest at room temperature for 1–2 minutes. Lightly dust a work surface and rolling pin with powdered sugar. Roll the dough into a circle approximately ⅛-inch thick.

Spread the filling evenly over the dough, ensuring it reaches the edges.

Using a sharp knife or pizza cutter, divide the circle into 16 wedges. Beginning at the wide edge, roll each wedge toward the center. Place the rolled cookies on the prepared baking sheet, spacing them evenly and tucking the tips underneath.

Refrigerate the shaped cookies on the baking sheet for 20 minutes before baking to ensure they maintain their form.

Bake for 20–25 minutes, or until the cookies are golden brown. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining disks of dough. Dust lightly with powdered sugar before serving.