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

In a medium bowl, beat together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy. Add in 1 teaspoon of vanilla extract and 1/4 teaspoon of salt, mixing well.

Gradually incorporate 2 cups of all-purpose flour until a soft, crumbly dough forms.

Roll the dough between two sheets of parchment paper to a thickness of about 1/4 inch.

Spread 2-3 tablespoons of raspberry jam in the center of the rolled-out dough, swirling it gently.

Cut out shapes from the dough using a cookie cutter and transfer to the prepared baking sheet.

Bake for 10-12 minutes until the edges turn light golden. Monitor closely to avoid overbaking.

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.