Preheat the oven to 350°F and line baking sheets with parchment paper.

Beat the butter and sugar until light and fluffy, then mix in the egg until smooth and pale.

Add the flour and baking powder gradually, mixing just until a soft dough forms. Chill for 15 minutes if sticky.

Stir the cream cheese until smooth, then gently swirl in the raspberry jam, keeping visible streaks.

Roll the dough on a lightly floured surface to about ¼ inch thick and spread a thin, even layer of filling on top.

Cut out star shapes and transfer them carefully to the prepared baking sheets, spacing them slightly apart.

Bake for 11 to 13 minutes until the edges are set and the bottoms turn lightly golden while centers stay soft.

Cool on the baking sheet for 5 minutes, then move cookies to a rack to cool completely.