Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add vanilla extract and mix well.
• Gradually add all-purpose flour and salt, mixing until dough forms.
• Roll dough into 1-inch balls and place on prepared baking sheet.
• Make an indentation in the center of each ball using your thumb.
• Fill each indentation with raspberry jam.
• Bake for 12-15 minutes or until edges are lightly golden.
• Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.