In a small saucepan, place the contents of an 18 oz jar of strawberry jam.

Turn it to the lowest heat setting and let simmer until thickens, about 15-20 minutes, stirring occasionally to keep from burning.

Set jam aside and let cool. (You don’t want to skip this step and have jam that runs out of the cookies when you’re baking them!)

In a large bowl, beat the cream cheese and butter together until light and fluffy.

Add in the flour and salt until well combined.

Scoop into a piece of plastic wrap and cover tightly and place in the refrigerator for 1 hour.

Preheat the oven to 350 degrees.

Using sugar in place of flour, roll out the dough until it’s about ⅛” thick.

Cut the dough into 2” squares. Place a small dollop of jam in the center of each square, and grabbing opposite corners, press them together until you have a firm seal.

Press gently down on the center to keep the cookie from unraveling while baking.

Set on a baking tray about an inch apart and place in the oven to bake for 15 minutes, or until the edges of the cookies are just lightly golden brown.

Remove and place on a cooling rack.

In a small microwave safe bowl, slowly melt the white chocolate chips until smooth.

Place the white chocolate in a sandwich sized ziploc bag and cut a tiny hole in one corner to drizzle the chocolate on top of each cookie.