Cream cheese and whiskey make a decadent dough.
Bring cream cheese and butter to room temperature, then beat together thoroughly. Add whiskey.
Add flour to cheese and butter mixture, about 1/2 c. at a time to fully incorporate it. Dough will be soft.
Divide dough in half and wrap, then refrigerate for at least an hour.
Preheat oven to 375 degrees and line baking sheets with parchment paper.
Generously dust rolling pin and counter with flour. Roll out dough to about 1/8th inch. Use a table knife to cut dough into 2 inch squares.
Put about 1 tsp. filling in the middle of each square, then fold in two opposite corners, overlapping them a bit to wrap the filling. If dough doesn't want to stick, use a toothpick dipped in water to lightly wet the point where the dough should overlap. Press gently on the overlap.
If dough becomes too soft to work with, refrigerate again as needed.
Transfer cookies to a parchment lined baking sheet and bake at 375 degrees for about 15 minutes, until cookies are just beginning to turn golden.
Remove cookies to a cooling rack.
When cookies are completely cool, spoon some confectioner's sugar into a strainer/sifter and dust over cookies.
To store, pack cookies into a covered container. If you are storing them for longer than a day, freezing and then thawing before serving is best to avoid soggy pastry.