Combine flour, salt and baking powder in bowl. Beat together butter, sugar, egg and vanilla in small bowl until light and fluffy. Stir in flour mixture. Flatten dough into disk; wrap in plastic and refrigerate 1 hour (or freeze 30 minutes).
Meanwhile, combine raisins, dates, pecans and jam in bowl.
Break off rounded measuring teaspoons of dough. With floured hands, roll into 3/4-inch balls. Make deep indentation in center of each ball. Spoon about 1/4 teaspoon raisin mixture into center. Pinch dough closed, reshaping with filling in center. Place on greased baking sheets. Refrigerate 1 hour.
Bake in preheated 350 degree F oven for 12 minutes. Remove cookies to wire rack. Divide colored sugars into bowls. While cookies are still warm, brush with melted butter; roll in colored sugar. Cool on rack. Makes 3 dozen cookies.