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.
Refrigerate for 30 minutes if the dough is too soft to work; however, I have found that by generously flouring my marble work surface and rolling pin, I don't need to chill the dough.
Preheat oven to 375 degrees and line baking sheets with parchment paper.
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.
If you are storing cookies for longer than a day, freezing and then thawing before serving is best to avoid soggy pastry.