Makes 4 dozen.

2 1/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 c. (2 sticks) unsalted butter, at room temp.
1/2 c. sugar
1/2 c. raspberry preserves with seeds

Sift the flour, baking powder and salt together into a small bowl and set aside. Using an electric mixer on medium-high speed, cream the butter and sugar together in a medium-size mixing bowl until light and fluffy, about two minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.

Add the dry ingredients and mix on low speed for several seconds. Scrape the bowl, then turn the mixer to high speed and beat until the batter is light and fluffy, about one minute.

Refrigerate the batter in plastic wrap or a covered container for three hours. Fifteen minutes before baking, preheat the oven to 275 degrees. Line two cookie sheets with parchment paper or leave them ungreased. Measure out rounded teaspoonfuls of dough and roll them into balls with your hands.

Place the balls about 1 1/2 inches apart on the prepared cookie sheets. Then make a firm indentation in the center of each cookie with your thumb or index finger. Bake the cookies until lightly golden, 25 to 30 minutes. Remove the sheet from the oven and increase the heat to 325.

Place 1/2 teaspoon jam in the center of each cookie and return the sheet to the oven. Bake the cookies just until the jam melts and spreads, about 10 minutes. Allow the cookies to cool on the sheets before eating.