CREAM peanut butter, margarine and sugars in large mixing bowl. Add egg and vanilla; beat until smooth.

SIFT dry ingredients together. Stir into peanut butter mixture just until blended.

REFRIGERATE covered at least one hour.

SHAPE dough into 1-inch balls and place on ungreased cookie sheets.

USE handle of a wooden spoon or thumb to make deep indentations in centre of each ball.

BAKE at 375°F for 8 to 10 minutes or until lightly browned; cool. Transfer to wire racks to cool completely.

FILL centres with raspberry jam.