Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half; cover and chill for 3 hours or until easy to handle.
Line a cookie sheet with foil or parchment paper; set aside. Roll half of the dough at a time on a lightly floured surface into a 12-inch square. Cut into sixteen 3-inch squares.
Spread about 1 teaspoon apple butter or raspberry jam down the middle of each square. Fold one edge of the dough over the filling. Fold over the other edge. Place on prepared cookie sheet. Make three cuts halfway through dough on one long side of each cookie. Curve cookie slightly to separate cuts. Brush lightly with a little water.
Combine the 2 tablespoons sugar and the cinnamon; sprinkle each cookie with some of the mixture.
Bake in a 375 degree F oven for 8 to 10 minutes or till golden brown. Transfer cookies to wire racks and cool. Makes 32 crescents.