Mix cream cheese and softened unsalted butter in a stand mixer. Add in three cups of flour. Mix well. Wrap and place in the fridge for 1 hour to overnight. Overnight has the best results. See details in the blog post.

Place a quarter of the dough on a dough board and roll out to a thin layer. Cut into 1 1/2 inch squares. Then using a pizza dough cutter slice the corners lengthwise into the center of the square. Do this on all four corners. Leaving some uncut in the middle where the jam will be placed. 

Put a small amount of apricot jam into the center of the square. Place one corner end into the center then skip the next then do the next one to the center and repeat. Use a little water to press all of them together in the center. This allows for them to stay well when baking. Don't skip this step or they will rise up and not look like a pinwheel.

Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 13 to 15 minutes till light golden brown on edges. Remove to cooling rack. Dust with powdered sugar. Store in airtight container.