Every time I whip up these cookies, the house smells incredible. They’re definitely a crowd favorite!

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam
1 tablespoon powdered sugar for dusting

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

2. Mix in the vanilla extract.

3. Gradually add the flour and salt, mixing until just combined to form a dough.

4. Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

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

6. On a lightly floured surface, roll out one disk of dough into a rectangle about 1/4 inch thick.

7. Spread half of the raspberry jam evenly over the dough, leaving a small border around the edges.

8. Carefully roll the dough into a log, starting from one of the long sides. Repeat with the second disk of dough.

9. Slice each log into 1/2 inch thick cookies and place them on the prepared baking sheet.

10. Bake for 12-15 minutes, or until the edges are lightly golden.

11. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.