In a large mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup of granulated sugar until light and fluffy, about 3-5 minutes. Add 1 teaspoon of pure vanilla extract, mixing well. Gradually fold in 2 cups of all-purpose flour until a smooth dough forms.

On parchment paper, divide the dough in half and roll out one portion into a rectangle approximately ¼ inch thick. Spread a generous layer of raspberry preserves over the rolled dough, leaving a small border around the edges.

Roll the second portion of dough into a rectangle and place it on top of the preserves. Tightly roll the dough into a log and wrap in plastic wrap; refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

After chilling, slice the cookie log into ¼-inch thick rounds and arrange on prepared baking sheets.

Bake for 10-12 minutes or until the edges are lightly golden, ensuring centers remain tender.

Remove cookies from the oven and let cool on baking sheets for 5 minutes before transferring to a wire rack.