Prepare the Dough:
In a large bowl, beat the butter and cream cheese until light and fluffy. Gradually add the flour and salt, mixing just until combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

Roll Out the Dough:
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. On a floured surface, roll the chilled dough into a rectangle about 1/8 inch thick.

Spread the Jam:
Spread an even layer of seedless raspberry jam over the dough, leaving a small border along the edges.

Form the Pinwheel Roll:
Starting from a long edge, roll the dough tightly into a log. Wrap in plastic wrap and refrigerate for another 20–30 minutes to firm up.

Slice and Bake:
Slice the dough log into 1/4-inch thick pinwheels. Arrange cookies about 2 inches apart on prepared baking sheets. Bake for 12–14 minutes, until edges are lightly golden.

Cool and Garnish:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.