Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Vanilla: Mix in the vanilla extract.
Combine Dry Ingredients: Gradually add the flour and salt, mixing until just combined to form a dough.
Chill Dough: Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour.
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll Out Dough: On a lightly floured surface, roll out one disk of dough into a 1/4-inch thick rectangle.
Spread Jam: Spread half of the raspberry jam evenly over the dough, leaving a small border.
Roll Dough: Roll the dough into a log, starting from a long side. Repeat with the second disk of dough.
Slice and Bake: Slice each log into 1/2-inch thick cookies and place them on the prepared baking sheet. Bake for 12-15 minutes, or until lightly golden.
Cool and Dust: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
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