Preheat your oven to 350°F (175°C).

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy (about 3 minutes).

Beat in the egg and vanilla until well combined.

Gradually mix in the dry ingredients until just combined.

Spoon dollops of raspberry jam into the dough and gently swirl using a spatula.

Drop spoonfuls of dough onto lined baking sheets, spacing them two inches apart.

Bake for about 10 minutes or until golden around the edges but soft in the center. Allow cooling slightly before transferring to wire racks.