Preheat your oven to 350°F (175°C).

In a large bowl, cream together the butter and powdered sugar until light and fluffy.

Add the egg yolk and vanilla, then mix until combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mix to the butter mixture until fully combined.

Chill the dough for 30 minutes.

Once chilled, roll the dough into small balls and press them into discs.

Create a well in the center of each cookie and fill it with raspberry jam.

Bake for 12-15 minutes, or until the edges start to brown.

Let them cool before serving.