Cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add vanilla extract and mix until combined. Gradually fold in all-purpose flour until a smooth dough forms.

Lightly flour your work surface and roll out half the dough to ¼ inch thick. Spread a thin layer of raspberry preserves across the surface. Top with remaining dough, roll to match the first layer, and roll it into a tight log.

Wrap the cookie log tightly in plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

After chilling, slice the dough log into ¼-inch thick rounds and arrange on the prepared baking sheets. Bake for 10 to 12 minutes until the edges are lightly golden.

Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.