In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.

On a lightly floured surface or between two sheets of parchment paper, roll out one disk of chilled dough into a 12x8 inch rectangle.

Spread 0.5 cup of seedless raspberry jam evenly over the dough, leaving a 0.5-inch border on all sides.

Starting from one long side, carefully roll the dough into a tight log. Pinch the seam to seal.

Wrap the log tightly in plastic wrap and repeat with the second disk of dough and remaining jam.

Refrigerate both dough logs for at least 2 hours, or until firm enough to slice easily. You can also refrigerate them overnight.

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Unwrap one dough log and slice into 0.25-inch thick rounds using a sharp knife.

Place the sliced cookies 1 inch apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still appear soft but will firm up as they cool.

Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.