Preheat oven to 350F.

Line 3 baking sheets with parchment paper. Set aside.

In a medium bowl, stir together flour, baking powder and salt. Set aside.

In a large bowl, beat butter, white sugar and brown sugar together on high speed until light and fluffy (about 2 minutes).

Beat in egg and vanilla until well mixed.

Pour dry ingredients into the wet ingredients and beat just until well mixed.

Drop rounded cookies (1.5 tablespoon in size), 2 inches apart, onto parchment paper lined baking sheets.

Using the back of a teaspoon (dusted in flour to prevent sticking), press back of teaspoon about half way down into each cookie to create an indent for the jam.

Using a small spoon, fill each indent with jam of your choice (raspberry and peach shown here in photos).

Bake for 13-15 minutes or until bottom edges look slightly browned.

Remove from oven and let cool for 10 minutes before removing and placing on wire racks to cool completely.