Sift the flour and baking powder together and keep aside.

Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy.

Add the egg and vanilla extract and keep beating until incorporated.

Add the sifted flour mixture and beat on low speed until the dough just comes together.

Put the dough onto a floured surface and form it into a disk.

Divide the dough into 4 equal portions roll each portion into a 25x2.5 cm – 10x1 inch log. Carefully transfer the logs onto 2 baking sheets lined with baking paper.

Using the handle of a wooden spoon (I used the handle of my spatula), make a 1.5 cm – ½ inch-wide and 1.5 cm – ½ inch-deep trough in the center of each log, leaving a 1.5 cm – ½ inch border at each end.

Place the jam in a piping bag (I used a spoon) and pipe the jam into each of the troughs.

Bake in a pre heated oven at 175°C – 350°F for about 25 to 30 minutes, or until until the cookie logs are light golden brown around the bottom edges.

Then remove from the oven and let them cool down on the trays for 15 minutes.

Then carefully transfer the logs to a cutting board and cut each log on the diagonal into 2.5 cm – 1 inch-wide pieces.

Transfer the cookies to the wire rack to cool down completely.

Store in an airtight container for up to 5 days.