Step-by-Step Instructions

• In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add vanilla extract to the creamed mixture and blend on medium speed until fully incorporated.
• Gradually fold in all-purpose flour until a smooth dough forms.
• Divide dough into two portions, roll each into a rectangle about ¼ inch thick.
• Spread raspberry preserves evenly over one rectangle.
• Place the second rectangle on top and gently press down to create layers.
• Roll the layered dough tightly into a log, wrap in plastic wrap, and chill for at least 1 hour.
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Slice the chilled dough into ¼-inch rounds and arrange on baking sheets.
• Bake for about 10-12 minutes until edges are lightly golden.
• Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.