Chill Dough: Cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour, baking powder, and salt until a smooth dough forms. Wrap in plastic wrap and chill for at least 1 hour.

Prepare Filling: Stir apricot preserves to ensure a smooth consistency for easier dolloping.

Roll & Cut: Preheat oven to 350°F (175°C). Roll out dough to 1/4 inch thick and cut circles using a cookie cutter.

Assemble: Place a dollop of apricot preserves in the center of each circle, moisten edges with water, fold over to create a half-moon shape, and crimp edges.

Bake: Arrange cookies on a lined baking sheet and bake for 15-20 minutes or until golden brown. Watch closely to avoid over-browning.

Dust & Cool: Allow to cool slightly, dust with confectioners' sugar, and cool completely before serving.