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Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat until combined. Add flour. Stir until dough comes together to form a ball. Shape into a disc. Cover with plastic wrap. Refrigerate for 1 hour.
Roll level tablespoons of dough into balls. Place on prepared trays, 4cm apart, allowing room for spreading. Using a lightly floured thumb or the end of a wooden spoon, make an indentation in the centre of each ball. Refrigerate for 20 minutes.
Bake for 20 minutes or until golden. Remove from oven. Working quickly, use end of wooden spoon to redefine indent. Fill each centre with 1/4 teaspoon of warm raspberry jam. Cool drops completely on trays. Serve.