Instructions: In bowl of electric mixer, beat butter until creamy and smooth. Add 1 cup sugar and cream together until light and fluffy. Beat in egg and vanilla extract, occasionally scraping down sides of bowl with a spatula. Add mascarpone and beat just until smooth.

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

Beat dry ingredients into butter mixture to form a soft dough. Wrap dough tightly in plastic wrap and chill 30 minutes, or until firm.

Preheat oven to 325 degrees. Divide dough into 4 equal portions. Working with one portion at a time, break off small pieces and roll each into a 1/2 inch ball. Roll each ball in remaining 1/2 cup sugar, then place on a lightly greased baking sheet, about 1 inch apart. Using blunt end of a wooden skewer, poke a deep hole in each ball, using circular motion to widen opening at top (or alternately, use your index finger to gently poke the dough ball).

Bake cookies 12 to 15 minutes, or until they just begin to turn pale golden at edges. Remove from oven and if necessary, poke centers to redefine indentation. While cookies are cooling, heat raspberry jam slightly in small saucepan until melted. Using a very small spoon, carefully fill centers of cookies with jam. Allow cookies to cool until jam is set. Store in airtight container with sheets of wax paper or parchment between layers.

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