1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2. In a large mixing bowl, beat butter and sugar together until light and fluffy.

3. Add egg and vanilla extract; mix until combined.

4. Gradually add the dry ingredients and mix until a soft dough forms.

5. Divide dough in half and shape each half into a rectangle. Wrap in plastic wrap and chill for 30 minutes.

6. Roll one portion of dough into a rectangle (about 1/4 inch thick) on lightly floured parchment paper.

7. Spread a thin, even layer of raspberry jam over the dough, leaving a 1/2-inch border.

8. Carefully roll up the dough tightly from the long side to form a log. Repeat with the second portion.

9. Wrap logs in plastic wrap and chill for at least 2 hours (or freeze for 30 minutes to firm up).

10. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

11. Slice each log into 1/4-inch thick cookies and place on baking sheets about 2 inches apart.

12. Bake 10–12 minutes, or until edges are lightly golden.

13. Cool on wire racks and dust with powdered sugar if desired.