Dough: Cream butter; gradually add sugar, beating well at medium speed of an electric
mixer. Add egg and vanilla extract; beat well.
Combine flour, baking powder, and
salt; add to creamed mixture, beating well.
Shape dough into a ball; wrap in plastic wrap, and chill for two hours.
Meanwhile, prepare Raspberry Filling.
On floured wax paper, roll dough to a 12 x 9-inch rectangle. Spread Raspberry
Filling evenly to within 1/4 inch of edges. Carefully roll dough, jellyroll fashion,
starting at long end and peeling wax paper from dough as you roll. Pinch side seam
to seal (leave ends open).
Wrap dough in plastic wrap.
Chill for one hour or until dough is firm.
Unwrap roll and cut into 1/4-inch slices. Place 2 inches apart on greased cookie
Bake at 375 degrees F for 8 to 10 minutes or just until cookies begin to
brown around edges.
Cool on wire racks.
Raspberry Filling: Combine all ingredients; stir well.
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