Empanadas de Pina (Pineapple Turnovers)

1 cup all-purpose flour
1/2 cup butter or  margarine
4 ounces cream cheese
1 (8 ounce) jar pineapple preserves, well drained

Mix all ingredients except preserves. Knead into dough, roll out and cut with biscuit cutter. Place slightly less than a teaspoon of preserves in each cut shape. Fold and press edges together. Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes. After baking, roll in confectioners' sugar.