Preheat oven to 350°F (175°C).

In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.

In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, mixing until just incorporated.

Drop tablespoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.

Make a small indentation in the center of each cookie with your thumb. Fill each indentation with a teaspoon of cream cheese and then a teaspoon of raspberry jam.

Bake for 14-16 minutes or until edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 16 minutes | Total Time: 36 minutes

Kcal: 180 kcal per cookie | Servings: 24 cookies