Form tablespoon-sized balls of dough by rolling dough between your palms to form even spheres. Place on a baking sheet with room between (they will spread!) Press a finger into the top of each ball to make an indentation.
Bake the cookies for 10 minutes.
Place jam in a bowl and microwave until thinned and smooth (watch this - it wont' take long!).
Remove the cookies from the oven. Use a teaspoon measuring spoon to make a crater in the middle of each puffed cookie. Use a 1/2 teaspoon measuring spoon to scoop warmed jam into the indentation.
Return the cookies to the oven. Bake for 10 more minutes.
Allow cookies to cool completely. When cool, dust with powdered sugar. Moisten one finger and gently touch the raspberry portion of each cookie to melt powdered sugar there.