Combine cold butter and cream cheese in a stand mixer bowl. Beat on medium speed until creamy, about 2 minutes.

Gradually add all-purpose flour and vanilla extract, mixing until just combined to form a soft dough.

Wrap dough in plastic wrap and refrigerate for 1 hour to firm up.

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

Roll dough out to ⅛ inch thick on a floured surface and cut into 2'x2' squares.

In the center of each square, place a small dollop of fruit pie filling, fold corners over and pinch to seal.

Place filled cookies on baking sheet and bake for 12-15 minutes until golden brown.

Cool cookies on pan for a few minutes before transferring to a wire rack; dust with confectioners' sugar.