Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar for 2-3 minutes until smooth. Add 1 teaspoon of vanilla extract and a pinch of salt.

Gradually mix in 2 cups of all-purpose flour until the dough forms a soft and slightly crumbly consistency.

Roll the dough out between two sheets of parchment paper to about ¼ inch thick.

Spread 2-3 tablespoons of raspberry jam in the center, leaving a 1-inch border, and swirl gently.

Cut the dough into shapes with a cookie cutter and place on the baking sheet.

Bake in the preheated oven for 10-12 minutes until edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.