Whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Chill the dough for an hour (or up to overnight).

Using about 1 & 1/2 tablespoons of dough at a time (I use a #40 scoop.), roll the dough into balls and place 2 inches apart on the prepared pans.

Make an indentation in the middle of each cookie, using your thumb or a small measuring spoon.

Fill each indentation with about 1/2 teaspoon of jam. If your kitchen is warm, place the pans in the refrigerator for about 15 minutes.

Bake one pan at a time for 12 to 15 minutes, or until the edges are lightly browned.

Place the pans on wire racks and let the cookies cool for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.

If desired, sprinkle the cookies with confectioners' sugar before serving.