Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam (smooth, seedless preferred)
Instructions
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the vanilla extract and mix well.
Gradually add the flour and salt, mixing until a soft dough forms.
Divide the dough into two equal portions.
Place one portion of dough between two sheets of parchment paper and roll it into a rectangle about 1/4-inch thick.
Spread the raspberry jam evenly over the dough, leaving a small border around the edges.
Carefully roll the dough into a tight log, using the parchment paper to help.
Wrap the log in plastic wrap and refrigerate for at least 1 hour, until firm.
Preheat the oven to 350°F (175°C).
Slice the chilled dough into 1/4-inch thick rounds and place them on a lined baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on a wire rack before serving.