1-1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1 teaspoon vanilla
Powdered sugar (optional)
Seedless raspberry jam

Place flour, baking powder and salt in small bowl; stir to combine. Beat granulated sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture. Beat at low speed until dough forms. Divide dough in half; cover and refrigerate 2 hours or until firm.

Preheat oven to 375°F. Working with 1 portion at a time, roll out dough on lightly floured surface to 3/16-inch thickness. Cut dough into desired shapes with floured cookie cutters. Cut out equal numbers of each shape. (If dough becomes too soft, refrigerate several minutes before continuing.) Cut 1-inch centers out of half the cookies of each shape. Reroll trimmings and cut out more cookies. Place cookies 1-1/2 to 2 inches apart on ungreased cookie sheets. Bake 7 to 9 minutes or until edges are lightly brown. Let cookies stand on cookie sheets 1 to 2 minutes. Remove cookies to wire racks; cool completely.

Sprinkle cookies with holes with powdered sugar, if desired. Spread 1 teaspoon jam on flat side of whole cookies, spreading almost to edges. Place cookies with holes, flat side down, over jam. Store tightly covered at room temperature or freeze up to 3 months.