Preserve a batch of summer raspberries for these soft, filled half-moon cookies. (Store-bought preserves are just fine, too.)
Cream the butter, cream cheese, and confectioners’ sugar. Blend in vanilla. Combine flour and salt, then stir it into creamed mixture. Turn dough out onto a lightly floured surface and knead twice. Flatten dough to about ¾ inch thick onto a sheet of plastic wrap. Seal and refrigerate for 2 hours.
Roll the dough about ⅛ inch thick on a sheet of lightly floured waxed paper. Cut the dough into 3-inch circles. Put a scant teaspoonful of preserves and 4 or 5 chocolate chips into the center of each circle. Lightly moisten the perimeter of each cookie with a fingertip dipped in water. Fold each cookie in half, pressing the edges to seal. Place the cookies onto lightly greased cookie sheets, crimping the edges with a fork.
Refrigerate for 15 minutes. Preheat oven to 325 degrees F. (Press together scraps, then flatten and refrigerate for 30 minutes before rolling and filling.)
Bake cookies for 22 minutes. Cool for 2 minutes on sheets, then transfer to a rack. When cookies have cooled, dredge in confectioners’ sugar.