Step-by-Step Instructions

• Cream the softened butter and granulated sugar until light and fluffy, then mix in the vanilla extract.
• Fold in the all-purpose flour until a cohesive dough forms.
• Divide the dough into two balls and roll each into thin rectangles.
• Spread raspberry preserves over one rectangle and layer the second on top.
• Roll the dough tightly to form a log, wrap in plastic, and chill for an hour.
• Preheat the oven to 350°F (175°C) and prepare baking sheets.
• Slice the chilled dough into ¼-inch rounds.
• Bake the cookies for about 10-12 minutes until edges are golden.
• Cool the cookies on a wire rack.